7 unusual ways to use cucumber pickle

Make soup

Almost any winter soup will benefit significantly from the addition of brine, cucumber or cabbage. In cabbage soup, even if they are cooked without sauerkraut, in borscht - instead of vinegar. Rassolnik and solyanka are simply unthinkable without brine from pickled cucumbers.

Rassolnik with beef heart

Photo: Shutterstock.com

500 g veal or beef heart
2 liters of water
½ cup brine
3 pickles
3 potatoes
1 carrot
1 onion
3 tbsp. l. pearl barley
1 parsley root
Bay leaf
Black peppercorns
Salt

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9 ways to make meat tender Step 1. At least three hours before cooking, soak the barley in cold water, after rinsing the cereal under running water.

Step 2. Remove fat from meat, clean and rinse the heart. Fill with cold water. Put on fire. When it boils, skim off the foam, reduce the heat and simmer over low heat for about an hour.

Step 3. Peel the cucumbers, pour a glass of boiling water over the skins and cook for 15 minutes.

Step 4. Then remove the skin and throw it away, chop the pulp and cook in brine for another 10 minutes.

Step 5. Cut the carrots and parsley root into strips. Add to the soup and add pearl barley.

Step 6. Peel the potatoes and onions. Cut into strips and rings. Add to soup.

Step 7. Place cucumbers, add brine. Cook for another 10 minutes. Then add spices. Switch off.

Step 8. Let stand for 15 minutes, then serve with sour cream.

Here are some ways to use brine

The most common is treatment after a stormy feast. Cabbage is especially suitable as it contains a large amount of vitamin C.

You can bake cookies from the brine. The cookies turn out very tasty. Recipe: 10 tablespoons of brine, 10 tablespoons of sugar, 10 tablespoons of vegetable oil, one tablespoon of quenched soda and half a kilo of flour. Mix everything, roll out, cut the cookies (you can use molds) - and put the cookies in a hot oven for 20 minutes.
You can prepare winter okroshka using brine. To do this, cut any prepared meat into cubes, pickles, pickled garlic, eggs and, preferably, grate the radish into the brine. This soup will also go well on a post-holiday morning or in a bathhouse with beer - just a song!
You can marinate cabbage in brine. To do this, cut the cabbage into cubes and pour boiled hot brine over it. Cool. Place in a cool place and in a day or two the cabbage is ready. Real jam!
You can stew meat in brine. It turns out very tasty and fast. Using the same method, you can make soft beef from yesterday’s tough beef.
Brine makes a good batter for fish or chicken.
The brine can be used as a base for making homemade mustard.
Using brine, you can remove scale from a kettle by pouring a couple of glasses of brine into it and boiling it for about an hour. After boiling with brine, the kettle must be washed first with cold and then with hot water.
To improve complexion, in the old days they washed their faces with cucumber brine. The Egyptian queen Cleopatra also used it: the beauty drank cucumber pickle in order to moisturize and supply the skin with vitamins and microelements and maintain its tone.
Ice cubes made from cucumber pickle are massaged onto the face to keep it pink and clean.
Brine baths are used to rejuvenate the skin on the arms and legs.
Foot baths in heated brine will get rid of corns and calluses.
Cabbage pickle is indispensable if you want to revive the colors of a faded carpet or upholstery on upholstered furniture. You need to moisten a cloth in a mixture of brine (2 parts) and water (1 part). Then spread it over the surface and lightly beat it with a clapper. Get rid of dust and at the same time refresh the overall appearance.

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Part 1 - Salmon soup Part 2 - Curd casserole... Part 6 - Made from puff pastry. Part 7 - Baked Turkey Breast with Potatoes and Pumpkin Part 8 - 13 Ways to Use Cucumber Pickle Part 9 - How to Tell Eggs Are Fresh? Part 10 - Broccoli soup ... Part 15 - Semolina yeast pancakes Part 16 - Homemade marshmallows Part 17 - Shortbread pie with apple jam

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Part 1 - Forms for cooking. Which one to choose? Part 2 - Gift Boxes Part 3 - Paper Crafts for Christmas Part 4 - 13 Ways to Use Cucumber Pickle Part 5 - How to Tell Eggs Are Fresh? Part 6 - Inserting a photo via Radical... Part 9 - Diary of an embroiderer's husband. Smile Part 10 - How to attract good luck to your home according to Feng Shui? Part 11 - Choosing a pool.

Series of messages “baking”:
Part 1 - Cupcake according to GOST Part 2 - Made from puff pastry. Part 3 - 13 ways to use cucumber pickle Part 4 - Semolina yeast pancakes

Bake a pie

Photo: Shutterstock.com
Dough :

1 cup brine
1/3 cup odorless vegetable oil
½ tsp. soda
400-450 g flour
1 egg
2 tbsp. l. sour cream

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Brine cookies. What can you cook for 100 rubles Step 1. Mix brine and oil.

Step 2. Add 1 cup of flour, baking soda and mix.

Step 3. Add the egg, sour cream and gradually add flour until the dough is smooth and rollable.

Step 4. Roll out the dough and put the filling in it.

Step 5. Bake at 180 degrees for 45-50 minutes.

Brine – marinade for meat and chicken

Salty and slightly spicy brine is a good marinade for meat.
Marinate pork and beef in it, optionally adding a little vegetable oil, chopped garlic cloves, a little freshly ground black pepper and mustard. Place the meat in the brine, leave for 6-8 hours and grill. If you suddenly forgot about the brine, and it remained in the jar, and the meat is about to go on the grill, just chop the garlic and mix with the brine. Taste it and adjust with spices if necessary. Generously coat the meat and grill.

Want to marinate chicken? Please! Cut the bird into pieces, put it in a large ziplock bag and fill it with brine, you can even mix it with sour cream or buttermilk. Close the zipper and stir the contents by massaging the chicken through the bag. Forget about the bird for 6-8 hours, and then put it on the grill or in a well-heated frying pan or in the oven.

Pork marinated in vegetable oil and cucumber brine

Pickle of chicken hearts with barley and celery

Rassolnik is a very tasty and aromatic soup. Traditionally it is prepared with kidneys, but not everyone is ready to deal with this.

Ingredients

Radish tops - 15 g
Water - 1.5 l
Pearl barley – 100 g
Chicken hearts – 500 g
Bay leaf - 2 pcs.
Carrots - 2 pcs.
Pickled cucumbers – 150 g
Allspice - 3 pcs.
Pickled sweet pepper – 50 g
Black peppercorns - 3 pcs.
Fresh parsley - 15 g
Cucumber brine – 100 ml
Salt - 1 tsp.
Tomato paste - 1 tbsp. l.
Garlic - 2 cloves

Rassolnik in a slow cooker

I haven’t cooked pickle soup in a slow cooker before, the technology for preparing it is different and simpler! The rassolnik turns out very tasty.

Ingredients

Beef on the bone - 400 g
Potatoes - 2 pcs.
Pearl barley – 150 g
Bay leaf - 2 pcs.
Onions - 2 pcs.
Refined sunflower oil – 20 ml
Carrots - 1 pc.
Pickled cucumbers - 3 pcs.
Ground black pepper - 1 pinch
Dried parsley - 1 tsp.
Cucumber brine – 50 ml
Sugar - 0.5 tsp.
Dried celery - 1 pinch
Tomato juice – 120 ml
Coarse salt - 1 tsp.

Very tasty cookies made with cucumber brine. Classic recipe

So, fans of healthy and tasty food, get ready, we are starting. And here is the simplest option for preparing a treat.

Just look at the list of required ingredients, and you won’t even think that you can bake a real delicacy from such a composition of products.

Ingredients:

Vegetable oil - 5 tbsp. spoon;
Sugar - 200 gr.;
Soda - 1 teaspoon;
Brine - 200 ml;
Flour - 600 grams.

Cooking method:

1. First of all, strain the brine through cheesecloth or a fine sieve. Then add sugar and vegetable oil.

Vegetable oil can be replaced with melted margarine.

2. Mix everything well and wait until the sugar is completely dissolved. Add soda to 2/3 of the flour and mix. Now slowly pour the brine into this mixture and stir the mass well. For convenience, you can use a whisk to avoid lumps.

3. Then add the remaining flour and knead the dough with your hands. It should be soft but elastic. Cover it with a clean towel and leave it alone for 15 minutes.

4. After the time has passed, roll out the dough into a layer 1.5 cm thick. Take the molds and cut out the blanks.

Instead of molds, you can use a glass or shot glass.

5. Take a baking sheet and line it with parchment. Place the blanks on it. Place the baking sheet in an oven preheated to 180 degrees and bake the sweets for 15, 20 minutes.

6. The finished treat can be sprinkled with powdered sugar if desired.

How to prepare brine for pickled cucumbers

Water from a spring, well or distilled is ideal for marinade. If you don’t have one, regular filtered tap water will do.
Iodized or sea salt is not suitable for preservation - it softens the vegetables. Take only table grade, coarsely ground.
The taste of cucumbers depends very much on the spices. Dill, basil, cherry, horseradish, and currant leaves are added to the marinade for crunch. Cloves, garlic, coriander, nutmeg, chili, and saffron will add a piquant taste.

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St. Petersburg rassolnik with pearl barley

Rassolnik is a first dish in which pickles are an obligatory ingredient. People sometimes use pickle.

Ingredients

Water - 3 l
Beef on the bone - 500 g
Potatoes - 5 pcs.
Pearl barley - 1 tbsp.
Bay leaf - 1 pc.
Onion - 1 pc.
Refined sunflower oil – 50 ml
Carrots - 1 pc.
Pickled cucumbers - 2 pcs.
Black peppercorns - 7 pcs.
Parsley root - 1 pc.
Cucumber brine – 50 ml
Salt - 1 tsp.
Tomato paste - 1 tbsp. l.

Brine recipes for pickled cucumbers

Properly cooked vegetables are very tasty, have a pleasant crunch, and the jars do not explode. The brine for pickles does not darken for the winter; it is used to prepare pickles, sauces or salad dressings. It is an excellent hangover cure.

With mustard

Time : 3–4 days.
Cuisine : Russian.
Difficulty : easy.

According to this recipe, cucumbers are poured and fermented in ice water. As a result, the snack has a sharp, piquant taste. Mustard imparts substances to the brine that have a positive effect on the stomach and intestines and inhibit the growth of cancer cells. Selenium and magnesium, which are part of it, relieve inflammation. Vitamins A, B, C, B prevent cell aging and improve metabolism.

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Ingredients (3 l):

cucumbers – 1.5 kg;
water – 3 l;
salt – 65 g;
dry mustard – 1 tbsp. l.;
allspice and black peas – 6 pcs each;
cherry, horseradish, raspberry and black currant leaves - 3 pcs.;
garlic – 5 cloves;
dill - 5 umbrellas.

Cooking method:

Place the water in the freezer for an hour until an ice crust forms.
Place all the seasonings except salt in a jar, and cucumbers on top.
Fill with water. After 2 hours, drain it into a separate bowl.
For 1 liter of water, take 22 g of salt and dissolve in the marinade.
Place the liquid in the freezer for an hour, pour the cucumbers again.
Sprinkle 1 tbsp on top. l. mustard.
Close the jar with a simple lid. Place a plate underneath as liquid will leak out during fermentation.
After 3 days, the brine will become cloudy and the cucumbers will darken.
When the vegetables have fermented, hide the jar in the cellar.

For lightly salted cucumbers

Time : day.
Cuisine : Russian.
Difficulty : easy.

To make the cucumbers crispy and aromatic, use cold brine. This method takes longer than pouring boiling water, but the result will be better. Choose your fruits carefully. They should be small, thin-skinned, without defects, with black spines (with white ones - they become soft).

Ingredients:

cucumbers – 1 kg;
salt – 1 tbsp. l.;
water – 1 l;
black peppercorns – 7 pcs.;
currant, horseradish, laurel leaves - 1–2 pcs.;
sugar – 1 tsp;
garlic – 3 cloves;
dill – 1 bunch, 2 umbrellas.

Cooking method:

Boil water, dissolve salt and sugar. Cool.
Place dill, garlic, horseradish and currant leaves in a 3-liter saucepan. On top are cucumbers.
Pour in cold marinade, add laurel and pepper.
Cover the vegetables with a plate and place a weight on top.
Place the pan in the refrigerator for a day.

For cucumbers for the winter

Time : 3 days.
Cuisine : Russian.
Difficulty : easy.

Pickling cucumbers using the hot method will preserve the harvest throughout the winter. Such preparations are stored in the pantry, in the kitchen, but away from sunlight and warm radiators. Pickled cucumbers are prepared with hot brine without vinegar.

Ingredients (1 liter jar):

cucumbers – 600 g;
water – 1 l;
salt – 1 tbsp. heaped spoon;
garlic – 8 cloves;
horseradish root – 1 pc.;
paprika – 1 pc.;
dill - 2 umbrellas;
cherry leaf and black currant - 2 pcs each;
horseradish sheets – 2 pcs.

Cooking method:

Place the cucumbers in a large container.
Fill them completely with cool water for 3 hours.
Place paprika, cherry and currant leaves, horseradish root and leaf, 1 dill, 4 cloves of garlic at the bottom of the jar.
On top are cucumbers again, and then garlic, dill, horseradish leaf.
Dissolve salt in water at room temperature.
Pour over the vegetables and close the jars with plastic lids. During fermentation, the brine will spill out, so place a bowl under the bottle.
After 1-2 days, when the skin turns yellow, drain the marinade and dilute it with water - half a glass per 1 liter of brine.
Boil it over high heat, pour over the cucumbers.
Twist the jars, place them upside down, and wrap them in a blanket.
After 12 hours you can turn it over and hide it.

Recipes for first courses with cucumber pickle

To preserve cucumber pickle for a long time, you can freeze it in the freezer, like ordinary water in the form of cubes. And if necessary, defrost the required amount.

An isotonic solution of table salt is not suitable for preparing various dishes; in cooking, cucumber brine is used, obtained by salting and pickling cucumbers.
As a rule, various spices are added to it, giving the brine and dishes a special taste and piquancy. To prepare a traditional Russian dish, Solyanka from Perch, you will need:

- 1 kilogram of sea bass; - 8-10 porcini mushrooms; - 1 glass of sauerkraut; - 1 pickled cucumber; - 100 milliliters of cucumber brine; - 1 onion; - 100 grams of flour; - peppercorns; - Bay leaf; - olives; - lemon; - parsley and dill.

Wipe the mushrooms thoroughly with a damp cloth and clean. Then cut them into slices and boil until half cooked. Peel the onions, chop finely and sauté in vegetable oil.

Fry the wheat flour in a dry frying pan and dilute it with a small amount of water.

Cut the pickled cucumber into slices and the sea bass into pieces. Place the fish in the mushroom broth, cook over medium heat for 5-7 minutes, then add sauerkraut, sautéed onions, fried flour and diluted with water, spices (bay leaf and peppercorns). Continue cooking the soup, and about 5 minutes before it’s ready, pour the cucumber pickle into it.

Before serving, place a slice of lemon and a few olives on each plate. Don't forget to sprinkle the pickle with chopped herbs.

To prepare pickle with chicken, you need to take:

- 800 grams of chicken; - 2 pickled cucumbers; - 2 carrots; - 2 onions; - parsley root; - celery root; - 6 potatoes; - 1 glass of cucumber pickle; - Bay leaf; - peppercorns; - a bunch of lettuce; - 1 ½ tablespoon melted butter; - 4 tablespoons of sour cream; - salt.

First of all, wash, dry with a paper towel, cut the chicken into portions and boil. Wash, peel and cut the onions, carrots, celery and parsley roots. In a separate pan, fry the prepared ingredients in melted butter.

15 minutes before the chicken is ready, add finely chopped pickles, peeled, sliced potatoes and fried roots into the broth. Add bay leaf, peppercorns, pour in the brine and cook for another 10-15 minutes.

When serving, place a piece of chicken on each plate, cut the salad into strips, fill with pickle sauce and season with sour cream.