Quick pickling of lightly salted cucumbers in a bag. Essential ingredients for lightly salted cucumbers with garlic and dill in a quick recipe bag
It is very quick and easy to cook lightly salted cucumbers in a bag in 5 minutes or 4 hours - fragrant, crispy, mouth-watering!
Lightly salted cucumbers can be prepared not only in brine, but also in a regular plastic bag, and very simply. Salted cucumbers in a bag are not inferior in taste to those cooked in the usual way, they are just as crispy and fragrant. If you salt them in the evening, in the morning a great snack is ready!
- cucumber - 5 pcs
- green onion - 1 pc.
- parsley - 1 bunch
- sunflower oil - 1 tsp
- garlic - 5 cloves
- dill - 1 bunch
- sea salt - 1 tbsp.
- allspice - 1 gr
Wash cucumbers and grass. You can add any grass, if someone likes it spicier, then you can add more garlic.
Cut off the buttocks of the cucumbers, make cuts on the cucumbers themselves.
Push the peeled and sliced garlic into the cuts of the cucumbers, put the cucumbers and the remaining garlic in a clean, preferably new, bag.
Add chopped and mashed greens, salt and pepper to the cucumber bag. Tie the bag, shake it so that the cucumbers are covered with herbs, onions and peppers, put everything in the refrigerator for an hour. Bon appetit!
Recipe 2: how to make lightly salted cucumbers in 5 minutes
They are prepared very quickly, salted in their own juice, and when the package is opened, they are already completely ready. Serve quick pickled cucumbers with any dish: meat or fish, vegetables, or simply as a separate snack.
- 0.5 kg of fresh cucumbers;
- 1 tbsp salt;
- 2-3 cloves of garlic;
- 2-3 sheets of horseradish;
- greens to taste.
This is an ideal option for taking vegetables with you on the road - before leaving, just place them in a bag and sprinkle with the necessary spices, and at the end of the journey, open the bag and put its contents on plates. The aroma of pickles in garlic dressing will immediately float around and annoy other fellow travelers.
Rinse cucumbers thoroughly in water, washing away thorns and dirt. Then cut off the tails on both sides of the vegetables and cut them vertically into quarters.
Put the washed horseradish leaves in the prepared strong bag, and cucumber slices on them. Thanks to the juice from the horseradish leaves, the cucumbers will remain crisp and dense.
Pour in table salt, if desired - iodized. Depending on taste prejudices, the amount of salt can be varied.
Peel the garlic cloves and rinse them in water, then cut into slices. You can also skip them through the press. Add to the package for slicing cucumbers along with chopped herbs, such as dill.
Seal the bag, leaving a little space in it, and gently mix its contents in your hands so that the cucumber quarters are completely saturated with spices.
Let the bag rest for a minimum of 5 minutes and a maximum of 30 minutes and untie it. It is best to place the bag of cucumbers in the cold, if possible. During this time, the vegetable quarters will release their juice and draw in the flavor of the rest of the ingredients. Place lightly salted instant cucumbers on a dish or plate and serve immediately.
Recipe 3: lightly salted cucumbers in a bag - in 2 hours
- Cucumbers - 500 Grams
- Salt - 1 teaspoon
- Dill - 1 bunch
- Tarragon - 1 Piece (twig)
- Currant leaf - 2 Pieces
- Parsley - to taste
- ground red pepper - to taste
- Garlic - 1-2 Cloves
- Sugar - 1 teaspoon
Wash vegetables and herbs, peel the garlic.
Cut off the tips of the cucumbers, cut them into sticks, cut the garlic into thin slices. Chop all the greens, except for the currant leaf. Remember the currant leaf with your hands a little. Put everything in a bag. Add salt, sugar and pepper to taste.
Close, mix everything, distributing salt and herbs throughout the package. Now shake the bag vigorously for 1-2 minutes. Leave the bag in the refrigerator for 2-2.5 hours.
Serve lightly salted cucumbers with unrefined vegetable oil with new potatoes. Bon appetit!
Recipe 4, simple: cucumbers in a bag - lightly salted
Cucumbers turn out incredibly tasty every time: crispy, moderately salty, with a slight garlic-dill smell, with a bright green color. Well, just a meal!
- Cucumbers - 1 kg
- Dill greens - 1 bunch
- Garlic - 4 cloves
- Salt - 2 tsp
My cucumbers, cut off the edges on both sides and randomly make 3-4 shallow cuts on each vegetable.
Pass the peeled garlic cloves through a press or chop very finely.
We cut the dill greens medium, not very finely.
Now we take a tight plastic bag and put the prepared cucumbers into it.
We send garlic, salt and dill greens in a bag to cucumbers.
We tie the bag and vigorously mix the contents to evenly distribute all the ingredients.
We send a package of cucumbers to the refrigerator for literally 30-40 minutes.
In order not to lose all the cucumbers, you can put them in two bags for reliability.
Lightly salted cucumbers in a bag are ready!
Such cucumbers are just a godsend for boiled young potatoes and an excellent snack for a festive table.
Recipe 5: pickled cucumbers with coriander in a bag
- 500-600 g small fresh cucumbers
- 1 tsp coarse salt with a small slide
- 30-40 g dill
- 3-4 garlic cloves
- 0.5 tsp ground coriander
- a pinch of hot pepper
Try to choose small dense cucumbers, they are salted quickly and evenly.
Finely chop the dill along with the hard stems. It is not necessary to take only dill, greens can be any.
Cut cucumbers on both sides. If they are not too small, you can cut them in half, then they will salt faster.
Combine salt, pepper and coriander. We mix.
We put the cucumbers in a plastic bag. We also squeeze the garlic through the press, pour the chopped herbs and salt with spices. If there is a cottage, you can add a chopped horseradish leaf and a couple of currant and cherry leaves.
It is convenient to use a tight bag with a double latch, but ordinary bags are also fine. If they are thin, insert them one by one.
Close or tie the bag tightly and shake it well several times.
Then we remove the package in the refrigerator for 4 hours or overnight. And in the morning the cucumbers are ready!
Recipe 6: crispy salted cucumbers with garlic
- Fresh blackcurrant leaves 3 pcs.
- Refined sunflower oil 5 tbsp. l.
- Cucumbers 2000
- Sugar 1 tbsp. l.
- Salt 1 tbsp. l.
- Dill green sockets 2 pcs.
- Dill fresh 1 bunch
- Table vinegar 1 tbsp. l.
- Garlic 2 cloves
Our crispy salted cucumbers in a bag. Bon appetit!
Recipe 7, step by step: pickle cucumbers in a bag in 3 hours
- young cucumbers - 1 kg;
- fresh dill - 1 large bunch;
- garlic - 4 cloves;
- coarse salt - 1 tbsp. l. with a hill.
Wash cucumbers thoroughly, and then soak for one hour in ice water. Bitterness will go away from them, and the vegetables will turn out to be more crispy.
Cut off the tails of all vegetables on both sides, prick them with a fork. This will allow them to quickly soak in salt, let the juice flow.
We wash the dill sprigs and dry them on a napkin. We cut off the stems, we will not use them for cooking. Finely chop the greens with a knife.
Peel the young garlic cloves, prick with a fork, and finely chop.
Put half of the cucumbers in a tight plastic bag. Sprinkle half of the chopped dill and half of the salt on top.
Then put the garlic cloves on the vegetables.
Now let's repeat the layers: lay out the vegetables, sprinkle them with the remaining chopped dill and coarse salt.
Then we tie the bag so that there is a lot of air left in it (about 1/3 of the volume). Shake it well, rub it so that the ingredients are mixed, and the cucumbers let the juice go.
We put the package in a deep plate and place it on the middle shelf of the refrigerator for a day. During this time, we will shake the bag with vegetables several times so that the released juice is evenly distributed throughout the bag.
A day later, lightly salted cucumbers in a bag of garlic will marinate in their own juice and will be ready. They can be added to meat or vegetable salads, used to prepare various snacks, okroshka.
Daily cucumbers are well stored, over time they only become tastier.
Recipe 8: fragrant cucumbers cooked in a bag
A surprisingly simple and quick recipe for lightly salted cucumbers in a bag, which are prepared without brine. This cucumber dish does not require much effort, and even a culinary beginner can master the recipe.
- Cucumbers (medium-sized) - 1 kg
- Young garlic - 1 head
- Dill greens - 1 bunch
- Parsley greens - 1 bunch
- Ground black pepper - 0.5 tsp
- Salt - 1 teaspoon
- Coriander - 0.5 tsp
- Cloves - 0.25 tsp
- Allspice peas - 8 pcs.
Wash the cucumbers, cut off the edges. Wash greens and chop coarsely. Peel the garlic, wash and chop.
Put all the ingredients in a bag, tie it up and shake well so that all the spices are evenly distributed. Send the package to the refrigerator overnight.
Lightly salted cucumbers in the package are ready.
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Crispy lightly salted cucumbers are an excellent side dish for both meat and lean dishes. Delicious cold appetizer that can be prepared almost instantly. No need to fiddle with brine and roll up jars. Just a few ingredients, a little bit of waiting and invite the household to the table.
Ingredients for lightly salted cucumbers in the package:
- cucumbers - 1 kg;
- garlic - 1 head (if desired, the amount of garlic can be reduced or increased);
- salt - 1 tbsp. l;
- dill - a bunch;
- hot pepper - 1/3 (for lovers of hot);
- black peppercorns - 3-5 pieces;
- cellophane bags - at least 2 pieces.
For clean and processed cucumbers, cut off the tips, divide the garlic into cloves, peel and chop coarsely, disassemble the dill into twigs. If using hot peppers, then cut it into large circles. For faster penetration of salt and spices, cucumbers can be pricked with a fork.
If the cucumbers are large, then cut them into three parts for quick pickling. Take a plastic bag, put cucumbers and all other ingredients in it. Seal the bag, leaving some air inside. Shake the contents gently for a few minutes to thoroughly mix everything. To be safe, use several bags so that the juice does not leak.
Store the bag of cucumbers at room temperature for 1 to 4 hours. The longer they are salted, the tastier the result will be, but you can eat it in an hour. Store cooked cucumbers in the refrigerator. This method of preparation is called "dry salting".
If possible, you can add one leaf of cherry, currant, horseradish. Fans of spicy flavors should add 3-5 peas of allspice. Peas can be crushed with a rolling pin to enhance the flavor. Serve ready-made lightly salted cucumbers with meat or vegetable dishes. Fast and tasty.
Spend a minimum of effort and get the maximum taste!
In the bag you can store clothes, kitchen utensils, letters, or you can store crispy lightly salted cucumbers. True, not for long, because. are eaten quickly.
Recipe content:
Now is the height of the season for lightly salted cucumbers. This wonderful snack combines the freshness of summer vegetables with bright spicy, salty and spicy flavors at the same time. It is for this reason that many people love her and it is simply impossible to find a person who refuses crispy fragrant cucumbers. After all, they are not just a great snack, but also a wonderful addition to any dish. They are eaten with borscht, potatoes and simply with a slice of black bread. It will still be delicious. In addition, with pickles, you can make a delicious summer okroshka, cook hearty hodgepodge, meat and vegetable soup, pickle, stick zrazy, bake a casserole, cook Tatar basics and various salads. Another small piece of salted cucumbers is used as one of the ingredients for snacks on skewers.
The composition of products for pickling cucumbers in plastic bags is small. But despite this, all recipes are varied. Currant, cherry, oak, parsley, garlic, dill, allspice, fresh basil sprigs, marjoram, thyme, bay leaf, tarragon will give additional aroma and taste. And especially bold culinary experimenters salt gherkins with lime, mint and lemon.
You can choose any variety of cucumbers for pickling. It does not matter at all, the main thing is that the fruits are fresh, elastic and not overripe. Suitable with and without pimples, short and long, whole and cut into circles. It is preferable to salt them on the day of collection, then the cucumbers will turn out crispy.
- Calorie content per 100 g - 17 kcal.
- The number of servings - 5 pcs.
- Preparation time - 1 day for pickling, 40 minutes for cooking
Ingredients:
- Cucumbers - 5 pcs.
- Carnation - 2 buds
- Dill greens - a few sprigs
- Garlic - 1 clove
- Bay leaf - 2 pcs.
- Allspice - 5 peas
- Salt - 1.5-2 tbsp.
Step-by-step preparation of crispy lightly salted cucumbers in a bag in their own juice:
1. Wash cucumbers and fill with ice water. Leave them for half an hour so that the gherkins are saturated with moisture. So they will become elastic and firm. This action is especially important if the cucumbers were picked from the garden a day or two ago.
2. Remove the fruits from the water and leave them on a towel to dry, or gently blot them with a paper towel.
3. Pick up a tight bag, or rather, take two of them, folding them into each other for strength and reliability. Put the cucumbers in the bag.
4. Wash the dill, dry it, finely chop it and put it on the gherkins.
5. Break the bay leaf into pieces and put in a bag for cucumbers.
6. Peel the garlic and finely chop. Add them to the package.
7. Sprinkle salt. It is better to take coarse grinding.
8. Tie the bag tightly in a knot and shake it well so that all the spices and spices are evenly distributed. To pickle cucumbers faster, in 5-6 hours, leave them at room temperature. You can also speed up the salting process by cutting the fruit into pieces or cutting off the tips on both sides. If there is nowhere to hurry, then send them to the refrigerator for a day.
See also a video recipe on how to quickly cook lightly salted cucumbers in a bag without brine.
What people don’t do with cucumbers: pickle, salt, add to stews and salads, eat with honey, and someone even manages to fry! But the most delicious rightfully remain lightly salted cucumbers in a bag (nowadays they are salted anyway), or pickled in the usual way, in jars.
We will learn how to pickle cucumbers using ordinary plastic bags in order to appreciate the new method of salting and enjoy the unique taste.
Dry pickling of cucumbers in a bag is good because the cucumbers remain firm and crunchy, do not ferment. Salted in their own juice, they do not lose their natural color and look appetizing.
Pickled cucumbers in a bag can be eaten by people suffering from gastrointestinal diseases: they do not contain acids and fermentation products.
- To eliminate bitterness and preserve crunchiness, place cucumbers with cut ends in cold water for a couple of hours.
- For uniform salting of cucumbers, we leave a minimum of air in the bag, placing it in a container with water before tying.
- For accelerated salting, shake the package with cucumbers 10 minutes after salting, and repeat shaking three times. The released juice, spices and salt will be evenly distributed over all the fruits.
- For a sharper salting, we use more garlic and spices, for a delicate taste - less garlic and more spices (herbs).
If the cucumbers are small, we salt them whole, if they are large, we cut them into circles or into 4 pieces along. For salting, we take freshly picked, elastic fruits of any variety, but gherkins are better.
How to pickle cucumbers in a bag with dill
What we need for salting:
- A kilogram of cucumbers;
- 1 tbsp salt without a slide;
- A bunch of dill greens;
- 3 garlic cloves.
How to pickle cucumbers in a bag
The fruits salted in this way are wonderfully crunchy on the teeth and have a delicate taste and aroma. They are especially good with young boiled potatoes or mashed potatoes.
For salting, we use the following recipe:
- We wash the cucumbers, cut off the tips, cut large specimens into circles or halves. Soak in cold water if desired.
- Chop the garlic cloves and dill sprigs.
- We put the fruits in a bag, sprinkle with chopped dill, garlic and salt. We release air, tie a bag and place it in another bag - for reliability.
- Shake the contents of the package well to evenly distribute the ingredients (we repeat this several more times after a while). We clean in a cold place for 8 hours.
After enduring the time, we take out the cucumbers from the bags, shake off excess salt and feast on them. We store uneaten fruits in the refrigerator for a short time, however, they will not stale anyway due to their wonderful taste.
Important: sliced cucumbers are salted even faster - they are served at the table in half an hour after being loaded into a bag!
Pickling cucumbers in a bag with garlic and herbs
Required components:
- A kilogram of small cucumbers;
- 0.5 heads of garlic;
- a tablespoon of salt;
- A bunch of dill;
- 5 currant leaves;
- Horseradish leaf;
- 3 cloves and peas of allspice;
- Half a hot pepper.
How to cook salted cucumbers in a bag
If you don’t know how to pickle cucumbers in a bag, we use a recipe according to which they are cooked in just five hours. We get crispy elastic cucumbers in this way:
- We wash the fruits and cut off the ends.
- Cut the garlic cloves into pieces.
- We put the cucumbers in a plastic bag ik, we also add the rest of the components there. We tie it, insert it into another and shake it vigorously.
- We leave the fruits to salt out in the room for 5 hours.
If after five or six hours something is left of the cucumbers (the delicacy was not destroyed by a hungry family), we store the leftovers in the refrigerator.
Salt Ingredients:
- Cucumbers - 1 kg;
- Salt - 1/3 tbsp. l.;
- Garlic cloves - 3 pcs.;
- Dill and parsley - in a bunch;
- A little black ground pepper;
- Dry mustard - 2 tsp;
- Coriander powder - 1 tsp
How to pickle cucumbers in a bag
You always want pickles to be not just salty, but also spicy in taste - so that they have their own zest. In this recipe, such a highlight is mustard, which, together with the rest of the ingredients, gives the fruits a delicate spicy flavor and aroma.
If you are interested in this option of pickling cucumbers, we will resort to the following recipe:
- We wash the fruits, cut off the tips, cut into circles (if large) or lengthwise into quarters (if small).
- Mix the rest of the ingredients in a bowl.
- We put the cucumbers in a bag, fall asleep with a mixture of spices and seasonings, release the air and tie.
- We place in the second bag, shake thoroughly and wait 50 minutes.
After this time, we taste the cucumber delicacy. Thanks to this special taste they are unlikely to “live” to the refrigerator: they will be swept away in a matter of minutes!
So, you have learned how pickled cucumbers are prepared in a bag, and how simple this process is. But if suddenly they turn out to be salted, pour sugar (2-3 tablespoons) into a bag of cucumbers, shake well and wait for a while, regularly tasting the cucumbers.
How to pickle cucumbers in a bag! Simple and very tasty!You know, it happens when you suddenly want salted cucumbers! But where can you get them? And there is no desire to mess with brine and banks. Fortunately, today modern humanity has come up with a very wonderful, quick and convenient way to pickle cucumbers in a bag. You just need to stock up on plastic bags, salt and a decent supply of cucumbers. I advise you to immediately salt more cucumbers - the taste will be such that you can’t pull it by the ears!
General principles for preparing cucumbers in a bag
So, friends, the very fragrant and blessed time has come for lightly salted cucumbers. We draw your attention to the fact that the most crispy and juicy cucumber is prepared exclusively in the country. Only here you can remove cucumbers directly from the garden just before pickling.
A little advice: you need to salt only small and strong cucumbers that have thin skin and “pimples”. The thin skin quickly passes salt. Thanks to the tender and dense pulp, the fruits are salted evenly in 2-3 days. There are no unsalted areas inside, but the cucumbers still remain crispy.
The harvested cucumber crop is carefully sorted and reviewed. Yellow and damaged copies are removed. Cucumbers are sorted by size. When unpacking into packages, try to place cucumbers of the same size in one plastic container. Only then the salting will become more uniform.
Selected cucumbers are washed with cold water and dried with a towel. Ready-made sets of spices and herbs for salting can be bought from grandmothers in the market or in the store. Each hostess has her own homemade set. Often it includes inflorescences of dill and horseradish, cherry and blackcurrant leaves, tarragon. Horseradish, cherries and currants help keep the cucumber firm and crispy.
This method of harvesting cucumbers, like pickling in an ordinary plastic bag, has existed for a long time. Of course, history is silent about who was the first to start making lightly salted cucumbers in a bag. But we will all say a huge thank you to an unknown chef! Like all ingenious, this recipe is quite simple.
The classic recipe for cooking cucumbers in a bag
For this recipe, you will need one kilogram of not too large cucumbers, a tablespoon of salt, a bunch of dill. As you can see, there are only three ingredients - everything else will be superfluous. True, gourmets can be advised to supplement this recipe with 2-3 cloves of garlic.
Cucumbers are well washed, their “butts” are cut off from both ends. You can cut large cucumbers into several pieces 10-12 centimeters long. Finely chop the dill and garlic.
In a plastic bag, you put all the prepared cucumbers, garlic and dill, cover them with salt. Take a tablespoon without a slide. The package is well tied. For strength, we recommend using two packages.
So, the package with cucumbers will need to be thoroughly shaken so that all the greens, garlic and salt are evenly distributed throughout the package. Be sure to put the bag of cucumbers in the refrigerator for 6-8 hours. During this time, it is advisable to get the package a couple of times and shake it for uniform salting. After the specified time, your quick salted cucumbers will be completely ready.
By the way, you yourself can understand this by the incredibly fresh and appetizing aroma that comes from the package. Cucumbers prepared according to this recipe are tasty, strong and crispy. By the way, lightly salted cucumbers are much healthier than salted ones, since they have much less salt and more preserved useful properties. And they insanely stimulate the appetite.
When the cucumbers are ready, remove them from the refrigerator, remove all excess salt with a paper towel and serve immediately. The remaining cucumbers will need to be removed in the refrigerator.
The second classic recipe for cooking cucumbers in a bag
This recipe is somewhat different from the previous one in terms of preparation, although the set of ingredients is generally similar. You will need several cucumbers (the total weight in the package should not exceed 1 kg), parsley, dill and any other to your taste, a couple of cloves of garlic, salt (a spoon without a slide is usually taken per kilogram of cucumbers), a regular package.
Before you start pickling cucumbers in a bag, you will need to rinse them well and cut off all the tips. To make pickling in a bag, cucumbers of absolutely any variety are suitable for you, so you can choose to your taste.
Eat . To make your cucumbers very crispy, you will need to hold them for some time in cold water before pickling. Cut the cucumbers into 4 parts, soak them in a deep cup. This will help the cucumbers lose all their bitterness. It is recommended to keep cucumbers in water from 30 minutes to 2 hours. If you keep more than 1 hour, be sure to change the water once.
While the cucumbers are soaking, you can prepare the rest of the ingredients for salting. You take a small bunch of dill and parsley, wash them under the tap and finely pluck them into a cup. It is not recommended to do this with a knife, because the leaves emit a lot of moisture and get wet quickly. It can also ruin the taste of your greens.
In the same cup, you will need to squeeze a couple of cloves of garlic. They will add spice to cucumbers. Of course, if you or your loved ones do not like garlic, you can safely exclude it from the recipe.
Soaked cucumbers are folded into a bag. Cooked salt and herbs are poured on top. You and I used only a couple of pinches of salt, as we salted 0.5 kg of cucumbers. Tie up the bag, shake all the contents thoroughly so that both the herbs and the salt are evenly distributed over the cucumbers.
After that, the package with cucumbers is sent to the refrigerator for salting. We recommend that you shake all the cucumbers a couple of times while they are salted. You can enjoy fragrant salted cucumbers already 30 minutes after pickling. By the way, salted cucumbers are much healthier than just salted ones, as they contain less salt and more useful vitamins.
Cooking cucumbers in a bag with dry mustard
Of course, no one is going to open America to you. However, if you have not tried cucumbers according to such a spicy recipe, it's time to do it right now. You will need a kilogram of cucumbers, a tablespoon of salt (if you prefer slightly salted cucumbers, put less salt), 2-3 cloves of garlic, parsley and dill, ground black pepper or a mixture of peppers to taste. And you will also need to put dry mustard and ground coriander (2-3 teaspoons) there.
Cooking begins with the fact that you wash the cucumbers and cut off their “butts”. If the cucumbers are large, you cut them into circles 1.5-2 centimeters thick, and if they are small, then just lengthwise into 4 parts.
In a separate bowl, salt, garlic and herbs are mixed, as well as other spices. All this is put in a bag along with cucumbers, tightly tied and shaken well. In 40-60 minutes your cucumbers will be ready. This is what the dry salting method using mustard looks like. Cucumbers take on a special flavor, just try it!
Dry salted cucumbers
So you wanted to pickle cucumbers for the winter. You can do this without brine right in the jar in a hurry. This happens because a greenhouse effect appears under the plastic cover. Moisture is released from the cucumbers, after which the salt and spices quickly penetrate the cucumbers. For one liter jar of cucumbers, you will need 1 head of garlic, a couple of dill umbrellas and two tablespoons of salt.
You put cucumbers in a jar and mix them with garlic cloves. Add dill and salt to it. Close the jar with a lid and shake vigorously for several minutes. This is similar to how you made cucumbers in a bag and shook them for a long time. Shake until you get tired. Then the cucumbers are left at room temperature. They're ready in five hours. They may be ready earlier - it depends on whether it is hot in your house or not. For example, if cucumbers have changed color dramatically, it makes sense to try them again.
Another important point. If you do not shake off the salt from the lightly salted cucumbers, but leave them to rest in a jar by placing them in the refrigerator, the lightly salted cucumbers will continue to salt out and become salty, not lightly salted. Thus, if you really want a lightly salted taste, shake off any excess from the already prepared cucumbers or rinse them in running water. After that, the cucumbers are sent for storage in the refrigerator.
Pickled and pickled cucumbers are not only a good decoration for the festive table, but also great as an appetizer or addition to various dishes, vegetable and meat salads, potatoes. There are many different optionshow to pickle lightly salted cucumbers. It's easy to do this at home. But most recipes involve preparing the marinade and brine, and then you need to wait a couple of days until the cucumbers absorb the marinade, or even more. How to quickly make salted cucumbers, including in 15 minutes, is the topic of this article.
Recipe: Lightly salted instant cucumbers in a bag
This method of salting takes no more than 4-5 hours. You need to take a large plastic bag and put fresh cucumbers in it. Cucumbers should be taken in a small size and washed well, and cut off the tips (where the stalk is) - so the cucumbers let the juice go. Next step: Sprinkle vegetables with table salt from the following calculation: 1 tablespoon of salt per 1 kilogram of cucumbers. Mix well in a bag. We clean the garlic (one head is enough), chop each clove and add the cucumbers. If you want to get very fragrant cucumbers, do not forget to put horseradish leaves, currants, cherries and dill umbrellas in the bag. All these spices are commonly used in canning cucumbers and other vegetables. Spicy lovers can add a small pod of pepper to the package, but we do not recommend cutting it - the cucumbers will be too spicy. Tie a bag of cucumbers and leave to marinate in a warm place for several hours. Then the vegetables are removed from the bag, cleaned of spices and immediately served on the table.Recipe - salted cucumbers quickly in 15 minutes
There are special secrets and tricks in the preparation of lightly salted cucumbers. How to cook in a few minutes? Ingredients: half a kilo of fresh small cucumbers, 1 teaspoon of salt, a bunch of dill and 3 cloves of garlic. We take fresh young cucumbers of small sizes, rinse thoroughly in cold water, cut off the edges (see the previous recipe) and then cut each vegetable into four slices. We put it in a food plastic container, which should have a tight-fitting lid, salt the cucumbers, finely chop the garlic cloves and do the same with the dill, add the ingredients to the container, and then cover it with a lid. Shake thoroughly for 1-1.5 minutes and put in the refrigerator for 10-15 minutes. Cucumbers are ready to eat! It should be borne in mind that, despite such a quick method of preparation, cucumbers can be stored in this form for a maximum of 2-3 days. After this period, vegetables deteriorate, so calculate the amount of food prepared in advance. "Quick" salted cucumbers are very juicy, spicy and fragrant, and their taste will please any gourmet. You can add them to various dishes (vinaigrette, Olivier) or use them as an independent dish. Finally, we offer you a recipe for how to cook quick lightly salted cucumbers ... in 3 minutes! What you need for this: 10 pcs. cucumbers - 20 bay leaves, 20-30 sprigs of herbs (dill, parsley), 5 teaspoons of black pepper, 10 cloves of garlic, 3-4 teaspoons of salt, 10 tablespoons of vegetable oil and half-liter jars. Cucumbers are cut across, and then - along, as a result, small pieces are obtained. Salt, pepper, chopped bay leaf, garlic, chopped herbs and vegetable oil are placed in a jar. Then cucumbers are added to the jar. The jar is closed and shaken for several minutes. Cucumbers are ready!Today I will share an interesting idea on how to pickle cucumbers in a bag to get very tasty lightly salted cucumbers.
It is absolutely not necessary to mess with the brine if you plan to make lightly salted cucumbers, and then wait another 2 days. With a dry pickling method, pickles in a bag will be ready in 5-6 hours, this recipe is for those cases when you need a quick excellent result.
When you try how to pickle cucumbers in a bag, you are unlikely to return to the traditional preparation of lightly salted cucumbers. After all, this way they always turn out crispy and the aroma cannot be compared.
How to pickle cucumbers in a bag. Making pickled cucumbers
Products
Cucumbers - 1 kilogram
Coarse salt - 1 teaspoon
Sugar - 1 teaspoon
Garlic - 3-5 cloves
dill umbrellas
Tarragon
1. We prick clean cucumbers deeply several times with a toothpick.Cut the garlic into thinner slices. Grind dill and tarragon, knead well with your hands.
2 . We put the cucumbers in a bag, add salt, sugar and prepared spices to them. We tie the bag well and rub it thoroughly, shake it up. This may cause the bag to break.
4. We shift it into a new bag and leave it to soak for 3 hours with salt and spice aromas. Shake every half hour.
5. Next, we transfer the package to the refrigerator for a couple of hours, where the cucumbers will reach a little more.
Many will not believe that they will turn out delicious in such a short time. You can not believe it, but check out how to pickle cucumbers in a bag. If you want to get very lightly salted cucumbers, then immediately put in the refrigerator for an hour and that's it, without shaking.
Dear hostesses, a big hello to you!
Today we share recipes for high-speed salted cucumbers, very tasty, crispy and fragrant.
How great it is to eat such cucumbers with young potatoes, and if it’s also in the country, in the fresh air - well, such a beauty!
We have posted for you a few recipes from the cookbook, which was left from my grandmother.
So these recipes are proven, family-owned, which then wander from generation to generation.
We will cook all cucumbers using a bag, because. it is very convenient, no containers, brines and other things are needed. Only the vegetables themselves and spices for them.
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Crispy lightly salted cucumbers in the refrigerator for 2 hours
This is a recipe for delicious to overeating cucumbers in a bag, in just a couple of hours!
You can leave it whole, or you can cut it in half or slices. The finer the cucumbers are cut, the shorter the cooking time will be.
If the pieces are very small, then just half an hour in the refrigerator and you're done.
Ingredients
- Cucumbers - 1 kg
- Garlic - 3-4 cloves
- Black pepper - to taste
- Dill - 1 bunch
- Salt - 1 tbsp. l
- Sugar - 1 tsp
Cooking
It is better to take cucumbers freshly picked, small and with pimples. It is these that remain elastic and crispy after salting. They need to be washed well.
If the cucumbers have been plucked for a long time, withered, place them in a basin of water for 2-3 hours, this will help them regain their elasticity.
Cut off the ends of all cucumbers on both sides.
Crush the garlic with a knife and cut into small pieces.
We cut the dill arbitrarily. You can even put whole branches.
Place all ingredients in a plastic bag. Salt, pepper, sugar.
We tie the bag and, moving it, mix its contents.
After that, the package is sent to the refrigerator for two hours if you put whole vegetables. If cut into pieces, then half an hour is enough.
Shake the bag occasionally to distribute the salt better.
After the specified time, you can get them and eat! Yummy!
Quick preparation of lightly salted cucumbers - in 5 minutes
This is a spicy five-minute recipe. It comes in handy when you need to quickly prepare snacks and set the table.
Ingredients
- Cucumbers - 1 kg
- Hot green pepper - 1 pc (small)
- Dill bunch - 1 pc.
- A bunch of cilantro - 1 pc.
- Soy sauce - 2 tbsp. l
- Garlic - 4-5 cloves
- Olive oil - 2 tbsp. l
Cooking
Rinse the cucumbers well and, if there is time, soak for two hours in water.
Cut off the buttocks, and divide the middle into halves or quarters. Maybe even smaller.
Finely chop all other ingredients, including green pepper. We do not even clean it from seeds.
Place vegetables, herbs and spices in a bag, pour in soy sauce and oil, tie and mix the contents.
Let it brew for 5 minutes and the spicy snack is ready!
Lightly salted cucumbers in a bag per day
This recipe is spicy and spicy, which is especially welcomed by men. And that's why it doesn't linger for a minute.
Ingredients
- Cucumbers - 1 kg
- Garlic - 4-5 cloves
- Hot pepper - half
- A bunch of dill - 1 pc.
- A bunch of parsley - 1 pc.
- Dry mustard - 1/2 tsp
- Peppercorns - 5-6 pcs
- Dry dill umbrellas
- Salt - 1 tbsp. l
- Sugar - 1 tbsp
- Wine vinegar or plain 6% - 2 tbsp. l
Cooking
Prepare a package. Trim the buttocks of the cucumbers, and cut them into halves or quarters themselves.
Put dill umbrellas in the bag, without stems, because they can pierce thin polyethylene.
Next, load cucumbers into the package.
Chop green dill and parsley, garlic and hot pepper into small pieces. And just send in the wake of the cucumbers.
Pour mustard, salt, sugar, peppercorns on top.
At the end pour in the vinegar. If you don't like it, you can do without it. It will still turn out very tasty.
We tie the package, to the touch, mix the components with our hands inside so that the spices are well distributed.
Leave for half an hour at room temperature, mix again, and then put it in the refrigerator for the night, and preferably for a day.
You can eat already in the morning. Mind-blowing, spicy, fragrant and ask in the mouth.
Bon appetit!
Delicious salted cucumbers with garlic
Delicious recipe with young garlic, horseradish and basil. Lick your fingers more than once!
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