Quick Pickled Cucumbers
Description
Choose young cucumbers without large seeds and tough skin, and be sure to taste them first. Sometimes you may come across bitter cucumbers. Red or green onion, parsley or dill, celery leaves, and the like make excellent additions. For them to absorb the flavors, you need limited space: a bag, a lidded container, a jar, and so on. Then they will pickle in their own juice. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. Sort through the cucumbers, rinse them in water, removing spines, dust, and the like. Trim off both ends of the cucumbers.
- 2
Step 2
Cut each cucumber in half lengthwise, then cut each half in half again. You should end up with four strips from each cucumber.
- 3
Step 3
Rinse the dill. Finely chop it, slice half a red onion into thin half-moons, and add to the container with the sliced cucumbers.
- 4
Step 4
Peel the garlic cloves and press them into a container with a special gadget, or chop them very finely.
- 5
Step 5
Add salt and ground black pepper; optionally add other spices and ground dried spices.
- 6
Step 6
Thoroughly mix the entire batch so the herbs and spices are evenly distributed throughout. Cover the container with a lid and leave at room temperature for half an hour. Alternatively, transfer to a jar or food container and seal tightly with a lid. The salted cucumber slices will release a lot of liquid. Shake the container from time to time so the cucumbers salt evenly.
- 7
Step 7
After the specified time, place them on a plate or in a bowl and serve with roasted meat, chicken, fish, and so on. By the way, in a closed container you can bring the appetizer to a picnic, take it on a trip, or to work. Enjoy your meal!