Today we will talk about the traditional aromatic and tasty dish of Slavic cuisine - pickled cucumbers, specifically about their slightly salted varieties, their benefits and harms to the body, as well as the most popular recipes for crunchy vegetables.
Cucumbers weak salted
Lightly-salted cucumbers are prepared in a variety of ways and serve as a tasty snack on summer feasts. Interestingly, salted cucumber cultures are in some way even more beneficial than fresh, but at the same time, more harmful, so eating cooked vegetables for food is possible only by examining their composition, nutritional value and potential harm.
The advantage of low-salted cucumbers is their short term salting: according to some recipes, of which there is now an unthinkable set, the pimply vegetables are ready for use in just a couple of hours. As a rule, additional products are added to the brine to improve the taste: cloves, bay leaf, dill, salt, dry mustard, horseradish, garlic, cherry leaves and sometimes even sugar. 
Did you know? Cucumbers for human consumption began to grow more than 6 thousand years ago. For the first time, they cultivated wild green vegetables in India, and over time they migrated to Europe, the rest of Asia and Egypt. The only place on the planet to which cucumber growing has not spread is Antarctica.
Nutritional value and calorie
Nutritional value and caloric content of salted cucumber, weighing about 120 g:
| Alimentary fiber | 1.4 g |
| Organic acids | 34 g |
| Starch | 0.1 g |
| Ash | 0.5 g |
| Polyunsaturated fatty acids | 0.001 g |
| Water | 95.2 g |
| Mono - and disaccharides | 1.8 g |
Squirrels - 0.6 g (2 kcal);
Fat - 0.08 g (1 kcal);
Carbohydrates - 2.2 g (9 kcal).
Important! Energy ratio (approximate) of proteins, carbohydrates and fats (bju): 17%; eight%; 75%.
The composition of cucumbers
Salted cucumbers contain in their composition a lot of valuable vitamin-mineral components:
- Vitamin A - 0.05 mg, A (RE) - 50 µg;
- Nicodinamide (PP) - 0.1 mg, PP (NE) - 0.1996 µg;
- Vitamin C - 8.5 mg;
- Vitamin H - 0.6 mcg;
- Vitamin E (TE) - 0.07 µg;
- Vitamins of group B (B1 - 0.02 mg, B2 - 0.03 mg, B5 - 0.2 mg, B6 - 0.03 mg, B9 - 3 μg).
- Fluorine - 11.6 mcg;
- Copper - 71.2 mg;
- Iodine - 2 mcg;
- Calcium - 21.3 mg;
- Potassium - 101.9 mg;
- Sodium - 9.3 mg;
- Magnesium - 10.4 mg;
- Phosphorus - 29.8 mg;
- Chlorine - 540 mg;
- Sulfur - 1.6 mg;
- Manganese - 0.1260 mg;
- Kolbat - 0.8 mcg;
- Nickel - 0.05 mcg;
- Boron - 0.6 mcg.
To preserve the summer variety of hostesses they harvest sunberry, tomatoes, pumpkins, apples, red currants, blueberries, cranberries, strawberries, zucchini, lingonberries, sea buckthorn, apricots.
What is the use?
Lightly salted cucumbers can not only please the housewives with fast cooking methods, and the guests with excellent spicy taste, but also bring substantial benefits to people who regularly eat them. Salted fruits consist of 90% water with a high content of ascorbic acid and a variety of nutrients that are quickly absorbed by the body and do not dissolve when lightly salted.
Important! The process of cooking salted fruits does not include the addition of vinegar, so the finished products are suitable for food, even for children.
In addition, potassium, magnesium and other useful components contained in cucumbers will help to permanently get rid of cramps in the limbs, all sorts of spasms, alleviate hangover, increase the efficiency of the gastrointestinal tract, stimulate a healthy appetite, remove detained slags from the body and serve as a good prevention atherosclerosis.
Vegetables can be easily included in the diet of dieters and at the same time not wondering how many calories in salted cucumbers, there are only 13 calories (per 100 g), so there is absolutely no reason to worry about your weight.
The use of salt as the main preservative is suitable for processing cabbage, green tomatoes, milk beans, green onions, red cabbage, pepper, green beans.
Harmful properties
Unfortunately, weakly salted pimply vegetables can cause some harm, but only if the person who consumed them suffers from such unpleasant conditions:
- increased acidity of the stomach;
- gastritis;
- ulcer and other diseases of the digestive tract;
- various kidney diseases;
- frequent swelling;
- individual intolerance of spices and products added to the pickle (cloves, bay leaf, dill).
How to cook salted cucumbers
There are many ways to cook salted cucumbers, the processes may differ in cooking time and salting, as well as the future taste of the fruits themselves. For comparison, you need to consider a couple of the most popular recipes:
Recipe 1. "Very fast", dry salted method.
The fruits salted in this way will be ready in just a couple of hours. For salting you will need:
- A small can of no more than 0.5 liters;
- 2-3 cucumbers;
- 2-3 cloves of garlic;
- a couple of dill sprigs, horseradish leaves, parsley.
Recipe 2. Dry ambassador of cucumbers "Batch".
Ingredients:
- 1 tbsp. l salts;
- 1 garlic head;
- Branch of dill;
- 5 cherry leaves;
- Horseradish root;
- 4 buds cloves;
- 3 sweet peas allspice or a piece of bitter chili;
- 1 plastic bag.
The washed cucumbers cut off the ends, the garlic is cut into 2-4 slices. The fruits are folded into prepared packets with the rest of the ingredients, the container is tied, thoroughly shaken and left in a warm room at room temperature for 5-6 hours. After this time, the bag is moved to the refrigerator.
Did you know? In Russia, cucumber fruits are common from the XVI century.
Lightly salted cucumbers will never disappear from generous Slavic tables, and various recipes for their preparation will continue to be improved and please with their uncomplicated nature. The main thing is that the salting process itself takes place simply and pleases the hostesses with an excellent and quick result.
