Lightly salted cucumbers and tomatoes without pickle

Category: Vegetable and fruit dishes
Kitchen: uzbek
Lightly salted cucumbers and tomatoes without brine

Ingredients

cucumbers 1 kg
tomato 1 kg
salt 1 tablespoon each
sah. sand (only in cucumbers) 1 tsp
chopped garlic and herbs taste

Cooking method

  • My cucumbers, cut off the tails, you can also make a cruciform incision; put cucumbers in a plastic bag, finely chop dill, garlic. Add 1 tablespoon of salt and 1 teaspoon of sugar there. sand. We shake everything thoroughly, we tie the bag so that there is a little air. Put on a plate and in the refrigerator at least overnight.
  • Recipe source: Tear-off gardening calendar for 2011, dated January 4.
  • Tomatoes: The caps are cut off, salt well, a mixture of garlic and the available herbs on top, we close the lid - in the refrigerator for a day or two.
  • Source of the recipe: the book "Cuisine of the Peoples of the USSR", 1981 ed. "Polymya" Minsk, Uzbek cuisine, p. 108.
  • Lightly salted cucumbers and tomatoes without brine

Note

In winter, these vegetables, which are now sold in supermarkets, do not feel like eating - and so - very much even nothing!
TIP: don't cook too much; they are good only for the first two days after pickling. But that's personal preference!

Nagira
MariV, thanks for the interesting recipe

Indeed, the taste is greenhouse, but I want something fresh, especially since I don’t make preparations - since childhood I don’t eat what is vinegar

I will try to "refine" cucumbers according to your recipe - I make lightly salted cucumbers all autumn ...
MariV
I think you will like it - for its simplicity!
Admin

A good quick pickling recipe!

I didn't do cucumbers that way, but I make tomatoes periodically - I really like to salt on the forum, too, there is a recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=108223.0

Thanks for the recipe!
MariV
Quote: Admin

A good quick pickling recipe!

I didn't do cucumbers that way, but I make tomatoes periodically - I really like to salt on the forum, too, there is a recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=108223.0

Thanks for the recipe!
That's right, because the tomato recipe is Tashkent! My mother-in-law did that!
Tatjanka_1
thanks, took note
BlackHairedGirl
Thank you, interesting recipes. I wrote it down in my cookbook, I must try. And I also often make pickled tomatoes. So, the last time I bought it on December 8 in a supermarket and fermented it in brine, they are ready to not compare with canned food, however - it tastes completely different. It is alive and it is alive.
SchuMakher
ManyOlechka! Made ... delicious !!!! Thank you! Vodka would go to them ... but low
MariV
Quote: ShuMakher

ManyOlechka! Made ... delicious !!!! Thank you! Vodka would go to them ... but low
To your health, my dear!
Rusya
Thanks for the recipe! I have done it more than once. Somewhere in a day you have to salt. Only I give a little more salt, well, we like it to feel the salt.Lightly salted cucumbers and tomatoes without brine
Lightly salted cucumbers and tomatoes without brineI went to put a plus sign.
MariV
To your health!
Altusya
How interesting is that!
Ol, are they really lightly salted (cucumbers), like in brine?

I will definitely try, thanks.
Creamy
Real lightly salted! And only in your own brine. To speed up the process more, I place it in a vacuum container and evacuate the air, 2-3 hours are enough.
MariV
Yes, that's right, you get real lightly salted, quickly and without hassle - only not at all for long-term storage, but quickly ate it, and you can still porridge.
Crochet
MariV Olenka, I'm not sure that I understood you correctly ...

Do you need to leave a minimum of air in the package, or vice versa, maybe more?
MariV
Inna, We release air from the package, but not to fanaticism - the origin of this recipe is banal to the point of vulgarity - the company was walking in nature - well, there is a glade, respectively. They did not eat everything for a snack, not too drunk zealous individuals, cucumbers (already salted and with herbs), were collected in a bag. so that there was something to eat in the morning for a drink. We tried it for dinner - and were very happy with the new way of pickling cucumbers - and the recipe went for a walk among the people!
Galinaind
I've been making such cucumbers for a very long time ...
if such a booze has gone - cut the last cucumber ...
The photo from the mobile is a little dark, and the cucumbers are awesomely tasty ...
Lightly salted cucumbers and tomatoes without brine


If you want to get lightly salted crispy cucumbers in 3-4 hours, then cut them lengthwise into 2-4 pieces. And if you urgently need to serve a snack with cucumbers on the table, then cut them into slices ...

For those who love herbs and spices, you can put in a bag: dill, currant leaves, cherry leaves, horseradish leaves or root, cloves (2-3 buds) and allspice (2-3 peas). Optional basil and chili.

Believe me, and without these additives, cucumbers leave "with a bang" !!!! Somehow there was no fresh dill, I put it frozen - very tasty. If instead of fresh dill, put salted, then put less salt.

Personally, I most often do it without sugar ... dill, garlic, salt ... well, cucumbers ...

Girls, if I wrote something wrong, then I beg your pardon ...

But for the tomatoes - many thanks.
I love tomatoes in any form. I will have to try to do this ...
MariV
They wrote everything correctly!
Manna
Quote: MariV

the origin of this recipe is banal to the point of vulgarity - the company was walking in nature - well, there is a glade, respectively. They did not eat everything for a snack, not too drunk zealous individuals, cucumbers (already salted and with herbs), were collected in a bag. so that there was something to eat in the morning for a drink. We tried it for dinner - and were very happy with the new way of pickling cucumbers - and the recipe went for a walk among the people!
Yep, exactly. Here (in my dacha) local village cucumbers are so salted. Only their cucumbers are so salted in an hour - lightly salted. I'm just confused by the interaction of salt and polyethylene
MariV
Me too - that's why I use bags at home as if for food, and this method is for emergency cases; see above.
MariS
Olya, thanks for the quick recipe! I will definitely try. You can try baking bags ... as an option.
Manna
I'm wondering why in the package. It seems to me that you can try this in a glass jar under the lid (although the jar should be with a wide bottom and low). Or in ceramics with a lid, and you can put on a bag on top (well ... so that there is no bag-salt contact). Well this is me ... thinking out loud
MariS
And the thought is valuable ... Thank you, Manna!
Manna
it Olga (MariV) thanks for the thought. And then I never used this recipe because of the packages. Will I have to try to adapt this?
Galinaind
Quote: manna

I'm wondering why in the package. It seems to me that you can try this in a glass jar under the lid (although the jar should be with a wide bottom and low). Or in ceramics with a lid, and you can put on a bag on top (well ... so that there is no bag-salt contact). Well this is me ... thinking out loud

I did it several times in the country in a deep enamel cup ...
Cover the top with a lid from the pan and shake it.
Perhaps more cucumber juice stands out here.
There will be a softer shake in the package ...
MariV
This recipe is quick! Several cucumbers, on the road, for one night on the train. If in a container, it is better traditionally, in brine.
Manna
I began to pickle large overgrown cucumbers like this (in my own juice). Peel them, cut them into quarters lengthwise. I add dill, horseradish, currant leaf, cherry leaf. I tear all the greens to pieces. I chop the garlic. Salt. But I do not pickle all this in a bag, but in a deep plate, which I close on top. After a couple of hours, lightly salted and very soft (without peel) cucumbers. Mnymmm

It is very convenient (you can "utilize" overgrown cucumbers) and quickly (in a couple of hours, pickled cucumbers for lunch).
Elena Bo
I make such cucumbers cut into quarters in a marinator. Just don't put sugar. Three times for 9 minutes. and lightly salted cucumbers are ready.
Rusya
My husband, having tried these cucumbers, does not want more than others. He offered, let's say, as before in the bank, with pickle, he doesn't want to, says that he likes these more. Therefore, I do 1.5-2kg at a time. For this, I adapted a large saucepan for 3-4 liters. It is convenient to shake in it, and I also send it to the refrigerator in it.
MariV
All the health and joy in the house!
Everything, convinced - I will do it in a can with dry salting! And I highly recommend making tomatoes too!
Omela
And I got infected with low salinity !! Made in a bag, put sugar 1 st. l. They ate it very quickly. Olya, thank you for reminding me about this method.
MariV
To your health, Ksyusha!
Manna
Quote: MariV

Everything, convinced - I will do it in a jar with dry pickle!
In a jar, probably, you need to add each layer ... well ... so that they evenly salted well, or put them there a little, so that you can shake it and still, it seems to me, it's more convenient in something wide ... otherwise in a narrow one those below will be in juice and salted more than those on top ... well, it looks like to me ...
MariV
So, in an earthen bowl!
Manna
Quote: MariV

So, in an earthen bowl!
A clay bowl is a great container!
Omela
Girls, I missed it - but the package is bad.
Rusya
The package is good, but it won't fit much. Give us more.
Omela
Ahhh, well, if only in that sense. And my bags from the super "Crossroads" are big .. I don't know how many liters. I put them on the bucket instead of garbage bags. But we can't eat the drain !!!
Rusya
Well, what about injustice ?! People have packages for at least a bucket, but they won't eat how much, and we would be happy to eat, but we don't have such packages.
MariV
Quote: Omela

Girls, I missed it - but the package is bad.
For me personally - nothing special, nothing worse than silicone, Teflon, like ceramic coatings, etc. It is not planned to store it in a bag.
I know where this method of salting will be useful to me in the near future - in a sanatorium! The chef of this sanatorium is a former chef of a former pioneer camp - only semolina and bread cutlets can cook well! So I will buy cucumbers with herbs on the market, and pickle! Into the snack!
Lingonberry
Olga Thank you very much for the recipe, the first time I made cucumbers this way. I noticed DR at work, they were the first to fly off the table.So great thanks from the staff too
MariV
To your health, countrywoman!
Galinaind
Quote: MariV


Lightly salted cucumbers and tomatoes without brine

Tomatoes: Cut off the caps, salt well, top with a mixture of garlic and existing herbs, close the lid - in the refrigerator for a day or two.

Question: just salt the tomatoes, put the herbs with garlic and put them in a container ... Do you want to do anything else with them?

Are they completely salted? Or is it better to cut them in half?
MariV
Salted perfectly! But, in principle, you can make a cut closer to the middle. The structure of tomatoes is looser than that of cucumbers, and, accordingly, salted faster.
Creamy
I have not salted tomatoes in a dry way. Can you pickle whole tomatoes? And another question is the size is critical, or is it better to take the "dulki" variety?
MariV
Whole? Dry method? I did not try. But according to this recipe, round ones are better (eh, there are no Tashkent ones)!
Galinaind
Here are my pickled tomatoes according to your recipe.
Finely chopped dill and parsley. cut the chives into plates, then into slices. Mixed everything up
I cut the tomato in half and salted both halves; on the lower part - a handful of herbs with garlic and closed the upper part with a lid. I put it in the refrigerator.
Salted tomatoes in a plastic container with a lid (for food)
Lightly salted cucumbers and tomatoes without brine Lightly salted cucumbers and tomatoes without brine
Galinaind
I want to add to lightly salted tomatoes.
I immediately put it in the refrigerator - the heat is terrible; in theory, it is necessary that they stand for 2-3 hours at room temperature ...
Yesterday we ate the last ones with potatoes. I tried the pickle that they themselves selected - well, very salty - I poured it to light-salted cucumbers ...

Thanks again to the author for the recipe
MariV
To your health! Now this method of salting is very helpful for me in a sanatorium!
Manna
Something incredible is happening with this recipe this year. At first, the locals told me everything about him. Then I saw it here. And the other day mom calls and brags about the "new" recipe for dry salting

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