Snack cucumber recipe. Snack cucumbers with soy sauce and sesame seeds

Cucumbers for a snack is a good old Russian tradition. They are good in any form - fresh, salty, pickled. Many people love recipes for lightly salted cucumbers, but they don’t know that, using the same principle, you can quickly cook pickled snack cucumbers with a spicy sour-salty taste, in which pleasant spicy notes are felt.

"The Beautiful Half" offers you a recipe for delicious crispy snack cucumbers, which can be preserved for the winter or simply prepared for some kind of feast. It is not difficult to preserve them: it is enough to put them in clean jars with a volume of 0.5-0.7 liters, tamping tightly, pour vegetable oil on top and put the jars in a large pot of water so that it covers them up to their shoulders. Cover the top of the jars with metal canning lids. Bring the water in a saucepan to a boil and sterilize the jars with snack cucumbers for 30 minutes, then remove them from boiling water and roll the lids on with a typewriter. It is recommended to wrap them in a warm blanket and leave it until it cools completely.

And now, in fact, let's talk about how to pickle diner cucumbers.

Cucumber snack recipe with photo

Products:

Cooking time - 7 hours;
output - 1 liter jar.

Cooking. Wash the cucumbers in cold running water, cut off the "butt". If the cucumbers are bitter, then they should be pre-soaked for 2-3 hours in cold water to improve their taste. Then cut the cucumbers lengthwise into quarters and put in a deep bowl in which the cucumbers will pickle. It is better if it is a bowl made of glass or ceramics, in extreme cases, metal enameled dishes are suitable. Plastic and aluminum are undesirable, especially the latter, as it will oxidize upon contact with vinegar.

Pour spices into cucumbers - mustard and ground pepper.

The next step is to add salt and sugar to the cucumbers. Mix everything thoroughly.

Peel the garlic, pass through a press, add to the bowl with cucumbers. You can also grind it in a meat grinder or chop finely with a knife.

Pour the cucumbers with a bite and vegetable oil and mix all the ingredients thoroughly again. Leave the cucumbers for at least 6 hours in a cold place. A couple of hours after the cucumbers let the juice go (and this will happen quickly enough - it all depends on the juiciness of the cucumbers themselves), they must be thoroughly mixed again.

Serve chilled cucumbers to the table as an appetizer. Such cucumbers can also be included in salads from various vegetables as an additional ingredient - for example, combine them with fresh cabbage and green peas, tomatoes and boiled green beans, etc.

Advice: If you want to prepare such cucumbers for the winter, then you need to put a sprig of parsley on the bottom of a pre-prepared jar, pour cucumbers into it and sterilize the jar for 30 minutes, then immediately roll it under the lid.

Bon appetit!

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The author's photos of Olga Gorbunenko were used in the design of the master class. Copying is prohibited!

Cucumber appetizer is a healthy, tasty and quick dish that will be appropriate both on noisy holiday tables and at a quiet family lunch or dinner.

Delicious pimply-green relative of pumpkin is consumed fresh, salted, pickled and even fried.

Cucumber snack dishes will complement any side dish, and pickled cucumbers will add spice to stewed meat azu, hodgepodge or pickle.

When choosing cucumbers, pay attention to the shape, pimple and color of the fruit. Ripe fruits are yellow, smooth (without pimples) and more similar in structure to zucchini. Such cucumbers are not suitable for salads or canning, but are great for frying or stewing.

How to cook a cucumber appetizer - 15 varieties

A quick recipe for lightly salted cucumbers on hastily will help out the hostess when uninvited guests are on the way. Sharp, spicy-aromatic with spicy sourness, cucumbers perfectly complement and decorate any feast.

Ingredients:

• 8 medium cucumbers;
• 0.5 tbsp 9% vinegar;
• 1 tbsp any soy sauce;
• 1.5 tbsp sesame seeds;
• 2 sprigs of basil;
• 2 garlic cloves;
• 20-30 ml. vegetable oil;
• salt, red and black. hammer. pepper to taste of the cook.

Cooking:

Cucumbers cut into 8 parts - two times perpendicularly cut along and once across. Grind the basil and garlic and mix with vinegar, sesame seeds, salt, pepper and soy sauce. Season the cucumbers with the resulting marinade and leave for 15-20 minutes. Add vegetable oil to cucumbers and serve food to the table.

Together with or instead of basil, you can combine a variety of herbs to your taste. Fresh herbs and garlic can be replaced with dried ones.

How we miss fresh vegetables in winter. We lack tasty and juicy vitamins, but there is a way out - a deliciously crispy and incredibly tasty winter snack from fresh summer cucumbers.

Ingredients:

• one kilogram of cucumbers;
• one hundred grams of onion;
• 3-4 garlic cloves;
• three black peas pepper;
• one tablespoon of vinegar essence (70%);
• one stack of sugar;
• one tablespoon of salt (not iodized) without a slide;
• sixty milliliters. oils.

Cooking:

Washed, with cut ends, chop the cucumbers into thin rings (you can use cubes or semi-rings) and put them in a saucepan. Thinly sliced ​​onions and garlic are sent there and pour dressing. For dressing, carefully mix salt, acetic acid, sugar and oil. Add the peppercorns to the salad and mix gently. Cover with a lid and leave for at least 8 hours at room temperature (you can overnight). That's all - you can eat or put in sterilized jars, close with plastic lids and store in the refrigerator all winter.

Uncomplicated, but tender, with a spicy garlic spice, easy to prepare, a dish of healthy products will be a great start to the day or a light afternoon snack.

Ingredients:

• 4 cucumbers;
• 150 gr. cottage cheese;
• a set of greens (30 gr.) according to the chef's preference;
• 1 garlic clove;
• salt, pepper and other spices individually to taste.

Cooking:

We cut the cucumbers lengthwise into equal halves and remove the middle part with seeds (pulp) with a spoon carefully so as not to damage the walls of the cucumber. Grind the cucumber pulp and squeeze out the juice - we don’t need it in the preparation of snacks. We mix the cucumber mass with finely chopped greens and cottage cheese, pepper, salt. The resulting curd-cucumber filling, with garlic and herbs, fill the cucumbers and serve.

Cilantro goes well with cottage cheese, garlic and cucumber.

Exquisitely simple elegant dish of ordinary products looks great on the festive table. And it will become an original decoration of any side dish. Cucumber-tomato appetizer goes amazingly well with meat and fish.

Ingredients:

• 1 boiled chicken egg;
• 1 small onion;
• 2 large tomatoes;
• 1 cucumber;
• 60 ml. sour cream;
• 30 ml. mayonnaise;
• 1 tsp mustard (preferably Dijon or French);
• salt and spices individually.

Cooking:

Cut the tomatoes into medallions, about a centimeter thick and add a little salt. Now let's prepare the dressing. Carefully grind the yolk, mustard and sour cream. Separately, mix the grated protein and mayonnaise, then combine both mixtures and mix. We put a thin circle of onion on the tomato circles, spread the finely grated cucumber on top of the slide and carefully pour the dressing. You can decorate with herbs and eat.

An elegant and easy-to-prepare appetizer will perfectly diversify the festive dishes on your table. It can serve as an independent dish, as well as a decoration for a side dish or meat.

Ingredients:

• 2 long cucumbers;
• 100 gr. grated cheese;
• a mixture of finely chopped greens at the discretion of the cook;
• 60 ml. mayonnaise;
• salt, pepper to taste.

Cooking:

Cucumbers need to be cut into strips along. First, start on one side, and when you get to the pulp with seeds, turn the cucumber over and cut strips on the other side. Connect the two strips together and put the cheese-mayonnaise filling with herbs on them in an even layer. Roll up cucumber slices and garnish with ketchup or herbs.

For this simple but festive appetizer, only long cucumbers, such as Zozuli, are suitable. In order for the strips to turn out to be the desired thickness, you need to cut the cucumber not with a knife, but with a vegetable peeler.

Fast, simple, exotic - under this motto, you can serve this Chinese snack from inexpensive but healthy products to the table. Perfect for breakfast or a light dinner.

Ingredients:

• 300 gr. fresh cucumbers;
• 300 gr. rare daikon;
• 0.5 tsp adjika "Din-din";
• a pinch of red ground pepper;
• 2 tsp wine vinegar;
• 1 tsp soy sauce;
• 1 tsp Sahara;
• 0.5 tsp sesame oil;
• 1 tbsp finely grated ginger;
• 2 garlic cloves, pressed through a press;
• sesame seeds for decoration;
• a few green feathers onion finely chopped.

Cooking:

Cut the cucumbers into slices, and slice the daikon into slices. Mix all the ingredients, except for sesame seeds, in a deep bowl, mix thoroughly and let it brew for half an hour. Arrange nicely on a plate and sprinkle with sesame seeds.

Sesame oil can be replaced with olive oil.

This recipe is relevant for field or country conditions, when there are not always dishes at hand or it is problematic to wash them. You can take such an appetizer with you on the road, and it’s perfect for boiled potatoes or kebabs on the table.

Ingredients:

• a bunch of dill - 60 gr.;
• half a kilo of fresh cucumbers;
• one teaspoon of sugar;
• one teaspoon of salt.

Cooking:

We cut the cucumbers into four parts, finely chop the dill and put everything in a plastic packaging bag. Add salt and sugar, tie the bag and shake gently to mix the ingredients well. Place in the refrigerator for twenty minutes to marinate. Appetizing appetizer is ready.

Delicate and fragrant appetizer with an exquisite sour-spicy taste is perfect for meat, poultry or fish.

Ingredients:

• half a kilo of fat sour cream;
• three hundred to four hundred grams of cucumbers;
• a bunch of cilantro;
• a bunch of green onions;
• four tablespoons of unrefined sunflower oil or olive, cold pressed;
• sea ​​salt and hammer. black pepper to taste of the cook.

Cooking:

Salt the chopped greens, add the oil and let stand for five minutes, after which we really crush it into a paste. Combine green pasta with sour cream and pepper - salad dressing is ready. It remains to mix it with randomly chopped cucumbers and decorate with herbs. Snack is ready!

Appetizer of sour cucumbers "Boat"

An unusual, extravagant appetizer goes well with grilled meat or barbecue. A wonderful appetizer for strong drinks and a worthy addition to the side dish.

Ingredients:

• pickled cucumbers - 5-6 pcs.;
• sweet pepper - 1 pc.;
• apple - 1 pc.;
• a bunch of parsley - 30 gr.;
• grated cheese - 100-150 gr.;
• mayonnaise 150 gr.

Cooking:

We clean the apple and pepper from seeds. We cut the pepper into strips, and three apples on a grater. We cut the cucumbers in half and take out the pulp without damaging the walls of the boat. Grind half of the cucumber pulp and mix with apple, cheese, finely chopped parsley and mayonnaise. We fill cucumber boats with cooked cheese-cucumber-apple filling with greens and mayonnaise and put them on a plate decorated with greens. We decorate the top of the boats with strips of pepper and you can help yourself.

The original meat appetizer with cucumbers will especially appeal to the male half. Hearty, tasty and simple - just what you need for a quick snack.

Ingredients:

• half a kilo of cucumbers;
• four hundred grams of meat (preferably beef);
• Bulgarian red pepper one;
• one bulb;
• two garlic cloves;
• ground red hot pepper one teaspoon;
• half a teaspoon of sugar;
• ground coriander one teaspoon;
• vinegar 6% two tablespoons;
• salt not iodized one teaspoon;
• soy sauce four tablespoons;
• vegetable oil three tablespoons.

Cooking:

Cucumbers without tips (buttocks) are cut into sticks, sprinkled with salt and put in a bowl and left to let the juice go. We cut the meat into strips, chop the onion and fry everything together in a pan until browned. Drain the juice from the cucumbers and add to them, passed through the garlic press, garlic, coriander, hot peppers and sugar, stir. Add chopped straws to cucumbers bell pepper, hot contents of the pan and all other ingredients. Quickly mix and cover with a lid, let all the components of the snack be saturated with juices and exchange flavors. You can serve after four hours.

An original and specific dish for lovers and admirers of Korean food. Pairs well with meat and potatoes. If you want to surprise your guests - fry them cucumbers!

Ingredients:

• kilogram of cucumbers;
• one large carrot;
• one garlic head;
• one turnip bulb;
• two teaspoons of Korean spices;
• two teaspoons of paprika;
• two teaspoons of salt;
• three teaspoons of olive oil;
• greens according to the chef's preference;
• three teaspoons of vinegar 9%.

Cooking:

Cucumbers need to be cut, each into six sticks, pour out all the salt and leave for half an hour. Finely chop the onion and marinate in vinegar for 15 minutes. Grate carrots and fry. Drain the juice from the cucumbers and put them in the pan to the carrots, continuing to fry, add all the spices. Fry for 15 minutes, turn off the heat and leave to reach under the lid for another 10 minutes. We spread the fried mixture in a salad bowl, add the onion squeezed from the marinade, the garlic passed through the press and, if desired, greens. We mix everything, and after three hours in the refrigerator, we enjoy the exotic taste of fried cucumbers.

A great option for an original snack for the New Year's table or another big holiday.

Ingredients:

• one long cucumber;
• curd cheese 150 gr.;
• sour cream 50 gr.;
• two sprigs of dill;
• a pinch of white pepper, chili pepper and salt;
• red caviar three tablespoons with a slide.

Cooking:

We cut the cucumbers into stumps up to 5 cm high and do not select the core completely - the bottoms should remain. With the rest of the ingredients, prepare the filling-filler, mixing them.

We fill the cucumber cups with the resulting cream, decorate them with caviar and a sprig of dill.

Caviar is added to the cream filling last, as it bursts when mixed.

A quick and tasty way to prepare a portioned mini-dish that will look great on a festive table or is suitable for a quick snack at a buffet table as an alternative to canapes.

Ingredients:

• boiled, peeled shrimp, dill and lemon for decoration;
• lettuce cucumber long one;
• cottage cheese 100 gr.;
• sour cream 50 gr.;
• salt.

Cooking:

Cucumbers cut into thick circles, spread on them curd cream(sour cream + cottage cheese + salt) and decorate with shrimp, a slice of lemon and a sprig of dill. That's all, nothing complicated, even a child can handle it.

A wonderful version of the original snack in the form of quick rolls and if the hostess does not want to stand at the stove. Hearty, tasty and exotic.

Ingredients:

• 2 long cucumbers;
• grated hard cheese 100 grams;
• crab sticks 100 grams;
• cilantro and dill greens 30 grams;
• garlic a couple of cloves;
• cream cheese melted 100 grams.

Cooking:

Mix grated cheese with crushed garlic, melted cheese and finely chopped herbs, mix thoroughly until smooth. From the resulting cheese mass with wet hands we form balls, a little larger than a sweet cherry. We cut the cucumber into thin slices, it is better to do this with a vegetable peeler. We wrap a cheese ball in each cucumber plate, and put finely chopped crab sticks on top, compacting a little. To prevent the roll from unfolding, you can fix it with a skewer.

Delicate, incredibly tasty, refreshing spicy-mint cucumber appetizer will be a great breakfast or light dinner. Both children and adults will like it in the summer heat.

Ingredients:

• 2 large cucumbers;
• 150 ml. sour cream liquid or thick yogurt (can be replaced with yogurt without additives);
• 1 bunch of greens (mint, parsley, dill) 30 gr.;
• 2 cloves of garlic;
• ½ tsp salt;
• ½ tsp Sahara;
• 2 tbsp olive oil;
• 1 tsp lemon juice;
• black pepper (ground) pinch.

Cooking:

Cucumbers cut into small cubes, salt and leave when the juice is released. Meanwhile, prepare the dressing sauce. To do this, mix kefir or yogurt (liquid sour cream), lemon juice, olive oil, salt, sugar, crushed garlic, greens and pepper. Drain the juice from the cucumbers, season them with mint spicy-garlic sauce, mix and you can start the meal.

Dear friends! Today I want to offer you just an overeating - snack bars with soy sauce and sesame seeds. These cucumbers are prepared for about 30 minutes, you can store in the refrigerator for about 5 days. And this flavor… Just yummy! Don't forget to try!!!

To make Cucumber Snacks with Soy Sauce and Sesame Sauce, you will need:

1 kg cucumbers

2 tablespoons of vinegar 9%

4 tablespoons soy sauce

Salt and pepper to taste

Hot red pepper on the tip of a knife (more if desired)

5 garlic cloves

3 tablespoons sesame

Vegetable oil (about 3 tablespoons)

How to cook pickles with soy sauce and sesame seeds at home:

We cut the washed cucumbers into eight parts, put them in a colander and pour boiling water over them (so that each piece is doused with boiling water). Then we put our crispy cucumbers in a bowl, salt and pepper (optional) to taste. We leave for 20 minutes. Drain our cucumber juice.

IN vegetable oil fry the sesame seeds for a couple of minutes, stirring. Finely chop the garlic. Add sesame seeds, garlic, soy sauce and vinegar to our cucumbers. Let it brew in the refrigerator for about 30 minutes and you can eat.

Our Snack Cucumbers with Soy Sauce and Sesame are ready.

Bon appetit!