Quick Salted Cucumbers

Cooking Time:
1 hour Recipe Yield:
3 l Difficulty:
Simple recipe

Quick Salted Cucumbers – an Uzbek cuisine recipe, stuffed cucumbers are poured with tomato juice and salted. The recipe for pickles is designed for a three-liter jar. Cucumbers are lightly salted, with a delicate tomato flavor, somewhat reminiscent of an assortment of tomatoes and cucumbers. Cucumbers are salted quickly, after two days the pickled cucumbers are ready for use.

Recipe Ingredients

Cucumbers 2 kg

Onion 2 pcs

Garlic 1 g

Cilantro 1 bunch

Parsley 1 bunch

Vegetable Oil 100 ml

Tomato Juice 1-1.5 l

Salt

Cooking Recipe

To cook an Uzbek cuisine recipe quick salted cucumbers, wash and sterilize the jar. Wash cucumbers well.

Cut the onion into rings and fry in vegetable oil.

Finely chop the greens and garlic and mix with the fried onions.

Cut the tails off the cucumbers and make an incision lengthwise so as not to divide the cucumber in half.

Sprinkle each cucumber with salt and stuff with minced greens and onions.

Put the prepared cucumbers in a jar, pour over tomato juice or twisted tomatoes, cover and put in a cool place. After two days, quickly salted cucumbers can be served.

Uzbek Food

Food Preservation

Vegan

Vegetarian

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