Description
The freezing - apparently the oldest and I have to say, the most effective method of home canning food for long term storage, because in frozen fruit-vegetables vitamins are retained much better than stale or canned. Everyone knows the story of a mammoth, caught in the freeze in the glacial period and survived to the end of the last century. Say, a dish made from unfrozen its trunk, was quite edible and even pleasant to the taste. But today's not about the mammoth, and about ... cucumbers. Senior conservatives are of the opinion that frozen cucumbers is nonsense. But I still dare to offer you to try cucumbers to freeze. This recipe is for the lovers of summer, fragrant cucumbers and sauces of them. Of course sauce from frozen cucumber sauce and fresh - are two big differences, as they say in my beloved Odessa. But summer frozen cucumber is better than farmed on what is known of its greenhouse tasteless counterpart. In addition to the offered sauces from frozen cucumbers can be cooked many dishes - for example, Russian okroshka, Bulgarian tarator, Azerbaijan one can or just a refreshing smoothie. It is undoubtedly delicious, but today - just 5 original and delicious sauces for fish and vegetables.
Ingredients
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Black pepper
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Salt
-
Garlic
2 tooth
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Chicken egg
1 piece
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Vinegar
4 Tbsp
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Green onions
-
Greens
-
Mustard
30 ml
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Apple
0.25 piece
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Lemon
40 ml
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Vegetable oil
100 ml
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Cucumber
250 g
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Sour cream
600 g
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Sugar
Cooking
Processing vegetables always starts with the fact that we have them thoroughly wash. If you have young cucumbers with thin skin, they can not be cleaned. Tough skins should be removed.
Chopping cucumbers depends on what dish you intend to use them in the winter. Since this recipe comes to sauces, I, using trowel Berner, cut them such that the thin cubes. Put sliced cucumbers in small portions in plastic cups, cover with film and put in the freezer. The optimum temperature for freezing is -18 degrees Celsius and below. Is the so-called "quick freeze", which not lost nutrients of frozen food, does not change the color of the product, retains all the valuable nutritional properties that deteriorate over time under normal storage. After the cucumbers thoroughly freeze slightly, put them in a tight package and remove out the air, for example, using straws and tie tightly. Never store frozen food in bulk, otherwise they will undergo so-called "cold burn" and will be hopelessly flawed.
In X hours get a portion of frozen cucumbers (smell - mmmm, smells like summer!) and, if necessary, cut them smaller. By the way, it's much easier to do than with fresh cucumbers.
Put into a suitable container and wait until they thaw. It's best to defrost food in the refrigerator, for example, leave them for the night. Slow defrosting retains all the nutritional and taste qualities of the product defrosts. In the photo - cucumbers before and after thawing. For some sauces, even the moisture squeezed from fresh cucumbers, so excess water (and it will) you can decant and cucumbers a little squeeze. So their taste and consistency to be less watery and more like the taste of fresh cucumber. With those cucumbers will be delicious and the salad and sandwich (have not only to harvest cucumber cubes, and circles). If I may be so meticulous and such a thorough photodocumentation, but I want to eliminate all your possible questions in advance, even in the recipe.
Well, now we have to choose what sauce we want to try. That's the easiest "Sauce mayonnaise pickles". Mayonnaise (I added some salt sour cream) - 200-250ml; Cucumber - 50g; lemon Juice - 20 ml; Sugar (if the sauce seemed sour) - 1 tsp preparation Method is simple - mix it all together.
Apple-cucumber sauce. Sour cream - 200-250ml; Cucumber - 50g; lemon Juice - 20ml; small Apple - 1/4 piece; Mustard (spicy or with beans) - 20ml; Salt - to taste
Cucumber sauce with herbs. Cucumber - 70g; green Onion - 30g; Greenery - to taste; Mustard (spicy or with beans) - 10ml; Vinegar (wine or Apple) - 1-2 tbsp; vegetable Oil (olive or) - 70-100ml; Salt, sugar, pepper - to taste.
Sauce with egg and cucumbers. Cucumber - 30g; boiled Egg - 1 PC.; Vinegar (wine or Apple) - 1-2 tbsp; vegetable Oil (olive or) - 50ml; fresh Herbs (dill, parsley) - to taste; Salt, sugar, pepper - to taste; Yolks of boiled eggs rubbed with salt and sugar, add vinegar, add the vegetable oil, finely chopped protein, greens and cucumbers.
And finally, the most famous Greek cucumber sauce "Tzatziki", one of its many variations. Cucumber - 50g; Garlic - 1-2зуб.; Vinegar (wine or Apple) - 1-2 tbsp; sour Cream - 200 ml, vegetable Oil (or olive) - 50ml; fresh Herbs (dill, parsley, oregano) - to taste. Salt, pepper - to taste
I want to note that these proportions you can not adhere to, especially vinegar. I recommend the vinegar, salt, pepper and sugar introduced gradually, according to their own taste preferences.
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