Lightly salted cucumbers and tomatoes quick cooking recipe in a saucepan. Lightly salted vegetables in a bag

Prepare everything you need. Use herbs and spices according to your taste. This set is basic; diversify your taste palette yourself. You can also marinate in jars, but it’s easier to get it out of containers.

Prepare vegetables for pickling - wash thoroughly, remove rotting areas (if any), trim cucumbers on both sides, cut large ones into pieces. Cut large tomatoes in half, and chop whole ones near the stalk or remove it with a sharp knife. Sort your greens. Remove the top husk from the garlic and cut it crosswise. If there are rhizomes, remove them. Rinse with water. Put on the kettle.

How do we know how much marinade we need? To do this, place the prepared vegetables in a container and fill with cold, clean water, measuring the water with a measuring cup. Drain the water into the pan where you will prepare the marinade. The pan should not be oxidizing, for example aluminum! Start placing the greens in the container in one layer, and place half the garlic on top. Place the cucumbers in rows on top of the garlic. Top each layer with herbs. There should be greens and the second half of garlic on top. Place a couple of bay leaves. We place the tomatoes in the same way. If you want, you can make cucumbers and tomatoes together. But it is necessary to take into account that tomatoes need more time for salting.

Boil the water that was drained. Carefully pour boiling water over the prepared spiced vegetables. Cover with lids and let sterilize for 5-10 minutes, depending on the container. If there is not enough water, add more from the kettle.

Drain the water back into the pan, cover the vegetables with lids. Put 2 tbsp in water. l. salt and 2 tbsp. l. sugar per 1 liter of liquid. That is, I needed 1.5 liters of water and I put 3 tablespoons of salt and sugar. Put a few pieces of black pepper and 3(!) pieces of English peppercorns for each container. If you like it spicy, add hot pepper to taste. Let it boil and add 2 tbsp. l. 5% vinegar per 1 liter of water. That is, I pour 3 tbsp. l. If you think there is too much vinegar, taste the marinade by cooling it in a spoon after adding 1-2 spoons. Instead of 5% vinegar, you can use lemon juice - whatever you prefer.

Make sure that the salt and sugar have dissolved and pour the boiling marinade over the cucumbers and tomatoes. Pour up to the hanger, 0.5 - 1 cm from the edge. Cover tightly and leave until completely cool. To cool, place in the refrigerator or cool place. In a few hours the cucumbers will be ready. Basically, they are ready when they cool down. It tastes even better after cooling. The tomatoes will usually be ready the next day.

If you want to surprise your family and friends with a very original appetizer for dinner, then write down a quick recipe for pickled cucumbers and tomatoes in a bag and start cooking. It will take us a few minutes to prepare, and then we will put all the ingredients in a bag and wait for them to marinate. Experience shows that it only takes a few hours.

This savory appetizer can be prepared in the summer, during vegetable season. When last year's preserves are eaten, and no one has yet thought about new preparations, they come to the rescue, which will be more useful than ever on your table. And also in winter, when you just want something new and original.

The interesting thing is that with this method of preparation, vegetables taste like lightly salted, savory ones, and after preparing one serving, you realize that they will sell out at dinner “like hot cakes” and you immediately start preparing the addition.

To prepare such a snack, we need fresh fruits of cucumbers and tomatoes. Moreover, it is better to take small, fleshy tomatoes so that they have a more aromatic taste. Winter vegetables do not have a characteristic aroma, but are quite suitable for pickling. You just need to soak them thoroughly in salt water first. Don’t be afraid that they will become salty, you put them in the water whole with the peel. But in this way, you will make them less harmful to your health.

We will cut the prepared vegetables into small pieces, try to cut them beautifully so that you can serve them immediately, but not small, we are not preparing a salad. For the marinade we will take various spices, table vinegar, vegetable oil, fresh garlic. You can customize your spice mix to get the balance of spices to suit your taste. Of course, add more finely chopped greens to it, this will enhance the taste and add bright greenery to the color scheme of the snack.

In principle, using this recipe you can prepare assorted vegetables to suit your taste. For example, you can add pieces of salad bell pepper, zucchini, boiled green beans, pieces of blanched eggplant.



Ingredients:
- fresh cucumber fruits - 200 g,
- ripe tomato fruits - 200 g,
- fresh garlic – 2 cloves,
- table vinegar 9% - 1 tbsp.,
- granulated sugar – 0.5 tsp,
- sunflower oil - 20 ml,
- fresh dill,
- salt – 1 tsp.




Wash and chop the vegetables as you like.

Pass fresh garlic through a press.
Mix chopped vegetables and garlic, add granulated sugar and salt.
Then sprinkle with finely chopped herbs and pour over sunflower oil and table vinegar.

Gently mix all the ingredients and transfer them to a plastic bag.

Many people love lightly salted cucumbers, and preparing them is not that difficult. You can find a huge number of recipes on the Internet. But it’s still worth listening to the advice of a professional chef.

She told FACTS about how to properly prepare lightly salted cucumbers and tomatoes. Bukovinian culinary specialist Olga Sagaidak.

— My favorite recipe is simple and accessible to everyone,- says Olga Sagaidak. — I follow it year after year, and everyone really likes my lightly salted cucumbers and tomatoes.

Signature recipe for lightly salted cucumbers and tomatoes from Olga Sagaidak

Boil two liters of water, add two tablespoons of salt. It should dissolve. Pour in five tablespoons of vinegar and immediately turn off the stove. Pour this marinade over cucumbers or tomatoes. Or you can do both. If you do this in the evening, you can eat it in the morning. It turns out to be more than a three-liter jar (and about one and a half kilograms of cucumbers fits in it).

— Are any spices required?

— You can add dill, parsley, currant leaves, oak leaves, garlic, but this is not necessary. Currant leaves add aroma, horseradish adds pungency, and also prevents it from quickly becoming moldy. By the way, it’s good to add round oak leaves when salting; you can also add grape leaves. I don’t recommend using arugula, cilantro and basil for pickles. You can add bay leaf and peppercorns to the brine.

— I read that some housewives even add berries. For example, red and white currants.

- This is not for everyone. The berries will give the taste a peculiar shade.

— Which cucumbers are best to choose for pickling?

- Small, strong, with pimples. Smooth ones won't work. It is important that they are fresh. If you bought cucumbers, but something prevented you from immediately pickling them and they wilted a little, fill them with cold water for half an hour. It is best to use cucumbers that are not too large, but not miniature. The optimal length is up to ten centimeters. The cucumbers should be approximately the same size, then they will be salted evenly.

- Shouldn't they be cut?

- It is not necessary.

- It doesn't really matter. The main thing is that the tomatoes are not overripe or soft. Cherry tomatoes are ideal for pickling. They can be pickled directly with the sprig. It is not very convenient to pickle pink tomatoes that are too large.

— Is it possible to replace vinegar with something?

- Citric acid.

— What kind of cookware is best to use for preparing lightly salted cucumbers and tomatoes?

— An enamel pan or jar. The jar is convenient because it takes up less space in the refrigerator. Cover the bowl with lightly salted cucumbers with a lid to retain heat and the pickling process goes faster. You can even wrap a jar or pan with something. In the morning, place the container with lightly salted cucumbers and tomatoes in the refrigerator or cellar.

— I heard that it is now popular to make lightly salted cucumbers in bags. Small cucumbers are cut into four parts, salt, dill and garlic are added. All this is placed in a bag and tied. And after 25 minutes, they say, the cucumbers can already be eaten. What’s interesting is that you don’t need to add water. You just need to shake the bag several times so that the cucumbers are well saturated with garlic, salt, and dill juice.

— People always come up with something new. Experiments are a good thing, they lead to discoveries. But I don’t recommend experimenting in the kitchen before guests arrive. The dish may not turn out well. It is better to follow proven recipes. By the way, I’ll give you a recipe for delicious snack cucumbers.

Recipe for delicious lightly salted cucumbers

Cut them into four parts (or eight), add finely chopped dill and parsley, vinegar, garlic, salt, a little sugar and pepper. Mix it all. In half an hour you can eat! By the way, you can also add sunflower oil. In this case, you will get a salad of lightly salted cucumbers.

- Store them in the refrigerator. In the cold, the fermentation process slows down, so cucumbers remain lightly salted longer. You should not make too many lightly salted cucumbers, because after a few days they will turn into salted ones. If you want to keep the cucumbers lightly salted until spring, on the second day, drain the marinade, boil it, pour it over the cucumbers, and repeat the procedure ten minutes later. Roll up the jars.

— What do you think lightly salted cucumbers go best with?

— I think with boiled young potatoes the size of a nut, seasoned with sour cream, butter and dill. I recommend it with potatoes baked in foil and fried. This also applies to lightly salted tomatoes.

— Are lightly salted cucumbers compatible with exotic foods?

— It seems to me that the most organic way is to combine them with Ukrainian dishes. An unusual combination - lightly salted cucumbers with honey. Dip a cucumber in honey and eat with pleasure! In Bukovina, we sometimes serve lightly salted cucumbers in a plate, and place a bowl of honey next to it.

— Can the brine from lightly salted cucumbers be used somehow?

— As a child, we loved to finely chop fresh cucumbers into this brine. It was reminiscent of okroshka. I especially liked this cold dish on a hot day. You can also add chopped egg to it.

— Is it possible to make lightly salted zucchini?

— I tried pickling them with parsley and dill, just like the cucumbers in the second recipe. After half an hour, you can eat the zucchini. And this is a very tasty snack!

Earlier, FACTS told how Paperny, Stepankov and Brondukov were preparing beetroot soup in a luxury hotel room.

Calories: Not specified
Cooking time: Not indicated

Despite the fact that in the summer there are so many different vegetables, and we try to eat them fresh whenever possible, sometimes we want something special. Well, for example, or a tomato. In winter, such a snack is much easier - take out a jar stored from the summer from the pantry and enjoy the taste of your favorite pickles.
But in the summer the pantry is empty, and if you want to try a spicy snack with new potatoes, then you either need to go to the store or prepare it according to a quick recipe. Of course, in 10 minutes we will not get the taste we need, but in a day we will be able to treat ourselves to magnificent cucumbers and tomato fruits.
I cook lightly salted cucumbers and tomatoes in a bag quite often at this time of year. I really like this recipe because it makes such a wonderful appetizer without too much complexity. This is a basic but proven recipe, you can add any spices to it at your discretion - coriander, basil, thyme to decorate the taste of this snack.
You will need only 10-15 minutes to prepare the vegetables and sprinkle them with spices, and then just transfer them to a plastic bag and place it in a cool place. In principle, cucumbers will already have a special taste in about an hour, but tomatoes will be salted within a day.

Ingredients:
- cucumbers, fresh fruits of pickling varieties – 500 g,
- ripe tomato fruits – 300 g,
- young garlic – 2 cloves,
- salt - 1 tbsp.,
- fresh herbs (dill) – a bunch,
- ground pepper – 1 pinch.

Recipe with photos step by step:

First of all, we sort through the vegetables to select small, dense fruits for pickling. Wash the cucumbers thoroughly with cold water and dry with a towel. Then we cut off the ends on both sides and cut them into quarters. Next, cut the cucumbers either in half or into 4 parts (this depends on the size of the fruit).
Cut the tomatoes in half.




We wash the greens and dry them, and then chop them finely.
We peel the garlic and then pass it through a press.
Place chopped cucumbers in a plastic bag and add chopped garlic and herbs. Next add salt and spices.




Then we tie the bag and shake it a little so that the spices are evenly distributed. Leave the cucumbers in the bag for 10 minutes.




Add the tomatoes to the bag, mix carefully and seal it.






Place the bag in a cool place for about a day. Although, you can already taste the cucumbers in a couple of hours.




Serve a delicious appetizer with

Greetings, dear readers of the blog Ode to Cooking! As a rule, lightly salted cucumbers are prepared separately from other vegetables, with the exception of garlic. I suggest you conduct an experiment and pickle cucumbers along with tomatoes in the same container. Let's try to make friends with these two wonderful vegetables. In addition, many housewives prepare cucumbers and tomatoes for the winter in canning, pickling and pickling, placing vegetables with spices in one jar.

Lightly salted cucumbers, thanks to the sourness of the tomato, will acquire a new bright taste, and the tomatoes will be saturated with the aromas and tastes of the cucumber. Lightly salted tomatoes will become a little like canned ones: slightly tangy, spicy, but without the usual sourness. And lightly salted cucumbers will acquire a tomato flavor: pleasant, tender, the same as in canned cucumber-tomato salad. In addition, lightly salted cucumbers and tomatoes in one container look very beautiful. Serve lightly salted cucumbers with tomatoes on the festive table, beautifully decorating the vegetables with fresh parsley and dill, and guests will undoubtedly be satisfied with the cold appetizer, which so harmoniously complements hearty meat dishes. Believe me, this appetizer is very appetizing and is easy and quick to prepare.

Cooking lightly salted cucumbers with tomatoes

We will need:

• 700 g small cucumbers
• 700 g medium tomatoes
• 3-4 cloves of garlic
• 1 leaf young horseradish
• 3-4 dill umbrellas
• 2-3 leaves of cherries, black currants and grapes
• 6-7 peas each of allspice and black pepper
• for brine, based on 1 liter of water: 1 heaped tablespoon of table salt and 1 heaped tablespoon of granulated sugar

Preparation:

Step 1. Wash the vegetables. Soak the cucumbers in ice water for 2-3 hours.

Step 2. Cut off the ends of the cucumbers. Prick the tomatoes in several places with a fork.

Step 3. Peel the garlic, divide it into cloves and cut into petals.

Step 4. Rinse the greens and chop coarsely.

Step 5. Place some of the spices, pepper and garlic on the bottom of a prepared container for pickles (ceramic, enamel, glass or earthenware). Next place the cucumbers and tomatoes. Top the vegetables with the remaining herbs.

Step 6. Prepare the brine. Dissolve salt and sugar in boiling water.

Step 7. Pour hot brine over the vegetables so that they are completely covered with liquid. When the brine has cooled to room temperature, cover the container with vegetables loosely and place in the refrigerator for a day. In a day, lightly salted cucumbers and tomatoes will be ready. To serve, you can garnish them with fresh dill and parsley.

Happy pickling and see you again!

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