Quick salting of lightly salted cucumbers in a bag. Lightly salted cucumbers in a bag - instant recipes

The season for preparing salted cucumbers is usually June-July. This wonderful snack combines the freshness of summer vegetables and bright spicy, hot and salty flavors. That is why many people love it so much - it is probably impossible to find a person who refuses such fragrant, crispy cucumbers, because they are not just a wonderful snack, but also a great addition to almost any dish. They can be served with borscht, and with potatoes, or just with black bread ... and everything will be delicious.

The recipe for lightly salted cucumbers in a bag has gained great popularity among both experienced and novice housewives. Dry salting is a method of preparing pickles that does not use brine. It is simple, does not take much time and does not require much effort (cucumbers are prepared simply and quickly - in 4-5 hours!), And lightly salted cucumbers prepared according to the recipe in a bag turn out so tasty that you will lick your fingers!

You are ready? So let's pamper ourselves and our loved ones with lightly salted cucumbers! Here are some recipes that will help you make it tasty, fast and beautiful. After all, cucumbers practically do not change their color, remain as green as fresh ones.

Let's pick cucumbers first. Ideal cucumbers for cooking should be:

Small in size (but not too small gherkins, otherwise the game is not worth the candle at all) and one size so that salting occurs evenly;
. Have black or white frequent tubercles (pimples) - as confirmation that these are pickled cucumbers, and not smooth salad ones;
. Have a thin skin that will pickle faster;
. Be dark green in color without yellow and white patches and without damaged places;
. Firm and not sluggish.
It is best, of course, to take cucumbers that have just been picked from the garden, then they will not need to be soaked. Ideally, cucumbers should be harvested in the morning, before the sun has had time to dry the cucumbers and evaporate moisture from them. Is there no such possibility? Just soak the selected cucumbers for 1 hour in cold water and proceed to the sacred ceremony.
The recipe for making lightly salted dry-cured cucumbers in a bag is actually very simple.

Ingredients:
1kg cucumbers
1 st. spoon of salt
1 teaspoon of sugar
2-3 large garlic cloves,
1 bunch of dill.

Cooking:
Choose small cucumbers for pickling in a bag, up to 10 cm long (the smaller the cucumbers, the faster they are salted), wash them well and cut off the tips on both sides. Wash the dill greens, shake off excess water, dill can be finely chopped, or you can put it whole. Take a strong, durable plastic bag. Fold cucumbers into it, pour salt and sugar, add garlic, cut into slices, and dill greens. Seal the bag and shake a few times to evenly distribute the salt and sugar. Everything! Place the bag in the refrigerator for at least 6 hours. It is very convenient to make such lightly salted cucumbers in the evening, they will just be well salted overnight.

If you doubt how the cucumbers will be salted, if they themselves are dry, and no brine washes them - do not worry, they will inhale moisture, and the walls of the bag will keep it inside. Everything will be not only good, but very tasty.

You can make the taste of cucumbers more piquant by adding other spices and herbs. For example, it is very good to add whole peas of coriander and allspice, cilantro, celery or tarragon, cherry, horseradish, currant leaves, finely chopped hot pepper. Of course, not all at once, but 1-2 new ingredients to the original recipe, then your cucumbers will have a new taste every time.

Store ready-salted cucumbers in the refrigerator (if they don’t eat right away, which is unlikely ...).

There is, however, another recipe for pickling cucumbers in a dry way. Its feature is that 9% table vinegar is present in the ingredients. Such cucumbers will be ready in 2-3 hours, and the taste will be just amazing.

Salted cucumbers "Expresso"

Ingredients:
1 kg fresh small cucumbers,
1 st. a spoonful of 9% table vinegar,
1 st. spoon of salt
0.5 teaspoon of sugar,
2-4 garlic cloves,
1 bunch dill umbels
cherry, currant, horseradish leaves in a ratio of 3:3:1 (or to taste).

Cooking:
Wash the cucumbers, remove the tails and cut into two or four slices along the cucumber. Mince the garlic. Mix all ingredients. Then place the cut cucumbers in a transparent plastic bag, add the mixture of ingredients, tie up the bag and mix everything thoroughly. Place the package of cucumbers, unopened, in the refrigerator. After two or three hours, lightly salted cucumbers are ready.

When preparing lightly salted cucumbers in a bag, there are some tricks. If you want the lightly salted cucumbers in the bag to be ready in 20-30 minutes, change the script a little. In this case, cut the cucumbers into slices, place in a bag, add seasonings and shake vigorously for a while, allowing the juice to evenly soak all the slices, and then leave at room temperature. Salted cucumbers in a bag do not make sense to cook in large portions. This product actively releases juice, so it will not be stored for a long time (no more than 2-3 days), so you need to calculate everything correctly, otherwise the spoiled vegetables will simply have to be thrown away.

And here is another great recipe. Everything, it would seem, is as usual: cucumbers, garlic, herbs, but no, again a little zest: we add dry mustard, and now our cucumbers acquire a new, exquisite taste.

Lightly salted cucumbers with mustard (dry salted)

Ingredients:
1kg cucumbers
1 st. a spoonful of salt (for those who do not like too salty, you can reduce),
2-3 garlic cloves,
dill and parsley,
ground black pepper, or a mixture of peppers - to taste,
dry mustard and ground coriander - 2-3 teaspoons (this is not for everyone).

Cooking:
Start cooking by washing the cucumbers and cutting off the ends. If the cucumbers are large, cut them into circles 1.5-2 cm thick, if they are small, cut lengthwise into 4 pieces. In a bag, mix salt, finely chopped garlic and herbs, and all other spices. Then put the cucumbers in the bag, tie it up and shake it well so that the salt-garlic-spicy mixture is mixed with the cucumbers. After 40-60 minutes, the cucumbers will be ready.

Well, now you know how to cook salted cucumbers in a bag. It's easy and fast. After all, tasty does not mean laborious. And how by the way they will come to a freshly boiled young potato with butter and green dill! Represented? Then hurry to the kitchen to cook wonderful cucumbers according to our recipes. Yes, by the way, July 27 is International Cucumber Day, don't forget to celebrate it by eating your cucumber masterpieces.

Bon appetit and delicious summer!

Larisa Shuftaykina

It seems that here they are, fresh, only from the market, kiosk or from the garden, and cut them into a salad or crunch like that. But something is not right ... Sometimes you really want salted, tasty ones. Yes, even if under something intoxicating. You can satisfy such a quickly arisen desire just as quickly, it is enough to cook quick lightly salted cucumbers in 5 minutes in a bag.

There is little salt in them, the cucumbers remain crispy and green, and the abundance of herbs and spices makes lightly salted cucumbers in 5 minutes in a bag welcome guests on our table.

the site has selected for you several recipes for lightly salted cucumbers in a package that will replenish the piggy banks of your recipes. In 5 minutes, cucumbers, of course, will not be salted, but you can speed up this process by cutting the cucumbers lengthwise into 4-8 parts or in circles, as you like. The cooking time in this case should be reduced to 1-2 hours or be guided by your own taste.

Dry pickled cucumbers with mint leaves

Ingredients:
1 kg cucumbers
1 tsp salt,
1 bunch dill,
2-3 medium sized cloves of garlic (or less, depending on your taste)
10 peas of allspice,
2-5 mint leaves.

Cooking:
Wash the cucumbers, dry and cut off the ends. Finely chop the dill, garlic and mint. Fold the cucumbers into the bag, add salt, pepper, garlic and herbs, mix gently, tie the bag tightly and refrigerate for 5-6 hours. For even salting, stir the cucumbers in the bag from time to time.

Salted cucumbers with grape leaves

Ingredients:
1 kg cucumbers
1 bunch dill,
3 garlic cloves,
2 small chili peppers,
2 tbsp without a hill of salt
1 tbsp Sahara,
1-2 grape leaves
2 leaves of horseradish.

Cooking:
Wash the cucumbers, wipe dry and cut off the ends. Finely chop the dill, garlic. Cut the chili pepper lengthwise, remove the seeds and cut into thin rings. Pour salt and sugar into a separate bowl. Put the cucumbers in the first layer in the food bag, sprinkle with a small amount of spices and other ingredients so that everything is evenly distributed. Next, lay the cucumbers, sprinkling with spices, sugar and salt, until they run out. Tie up the bag so that there is no air inside it, and beat the cucumbers in the bag on all sides on the table. Place the bag in another bag so that the juice does not leak out, and put the cucumbers in the refrigerator for 10 hours.

Lightly salted cucumbers with vinegar and vegetable oil

Ingredients:
2 kg fresh cucumbers,
2 tbsp salt,
1 bunch dill (you can take cilantro, basil or parsley)
1 head of garlic
3-4 tbsp 9% vinegar,
5-6 tbsp unrefined oil,
coriander seeds, wig, ground pepper - to taste.

Cooking:
Wash the cucumbers, peel them (so they will turn out more tender) and cut into rings or quarters. Rinse the dill with water and finely chop it. Peel the garlic, divide into cloves and cut into slices. Put chopped cucumbers, chopped dill and chopped garlic in a bag. Add salt, oil, vinegar and your favorite spices to vegetables and spices. Tie up the bag, shake its contents several times so that everything is evenly distributed over the cucumbers, and refrigerate for 2 hours. Although cucumbers can be tasted after 15-20 minutes, the longer they stand, the more they will be saturated with marinade and will be even tastier.

Cucumbers with basil and garlic

Ingredients:
600 g cucumbers
½ head of young garlic
2 sprigs of basil
5 sprigs of green dill,
1 tsp salt with a slide,
3 peas of allspice,
6 black peppercorns.

Cooking:
Wash fresh dill and basil, chop and place in a plastic bag. Finely chop the garlic and also send it to the bag. Prepare cucumbers for pickling: if they are not freshly picked, soak them for 2 hours in cold water. If the cucumbers are just picked and small, pierce them in several places with a toothpick, but if they are large, cut them in half or into three parts. Crush the peppercorns with a wide knife and pour them into a bag over the cucumbers along with salt. Tightly, releasing the air, tie the bag, shake it several times to mix the ingredients, and put it in a cold place for three hours, or you can leave it all night.

Salted cucumbers with green onions and parsley

Ingredients:
20 pcs. fresh cucumbers,
100 g green onions,
100 g dill,
100 g parsley,
4 garlic cloves,
1 tbsp salt.

Cooking:
Wash cucumbers, dry and place in a tight plastic bag. Finely chop the greens, add salt to it and mix thoroughly. Put this mixture in a bag with cucumbers and mix everything thoroughly. Then tightly tie the bag and put it in the refrigerator for 12 hours. After this time, remove the cucumbers from the refrigerator, shake several times and put them back in the refrigerator for 12 hours.

Pickled cucumbers with sugar

Ingredients:
1 kg cucumbers
1 tbsp salt,
1 tsp Sahara,
1 tsp dill seeds,
2-3 garlic cloves,
1 bay leaf.

Cooking:
Hold the cooked cucumbers before salting for 2-3 hours in cold water. Then wash them, cut off the ends and put them in a tight plastic bag along with other ingredients. Shake the bag of cucumbers well and place them in another bag to be sure. Place the bag of cucumbers in the refrigerator for at least 3 hours. During this time, shake the cucumbers in the bag a couple of times so that they are salted evenly.

Salted cucumbers with mustard

Ingredients:
1 kg cucumbers
1 tbsp salt,
2-3 garlic cloves,
2-3 tsp ground coriander,
parsley, dill,
pepper mix,
dry mustard.

Cooking:
Wash freshly picked cucumbers thoroughly, cut off the tips, and then cut the fruits lengthwise into 4 parts. In a bag, mix salt, chopped garlic, herbs and other spices. Put the cucumbers in the same place, tie the bag tightly and shake well. After 40-60 minutes, your cucumbers will be ready, you can serve!

Salted cucumbers with horseradish leaves and cumin

Ingredients:
1 kg cucumbers
1 small bunch of greens (dill umbrellas, fresh horseradish leaves, currant and cherry leaves),
3 garlic cloves,
1 tbsp coarse salt,
1 tsp cumin.

Cooking:
Wash the dill and leaves thoroughly, dry them slightly, and then simply tear them with your hands and put them in a bag. Wash the cucumbers, cut off the ends and put them in the bag too. Pass the garlic through a press, and mash the cumin seeds with a pestle in a mortar. Add salt, cumin, and garlic to the cucumber bag, tie tightly, and shake well to combine all the ingredients. Put the bag on a plate and refrigerate for an hour.

Pickled cucumbers with paprika

Ingredients:
1 kg cucumbers
1 tbsp coarse salt,
1 head of young garlic
1 bunch dill,
¼ tsp sweet paprika,
a few sprigs of oregano

Cooking:
Wash cucumbers thoroughly and pat dry. If the fruits are already slightly wilted, put them in cold water for 3-4 hours. Cut off the tips of the cucumbers, and cut the fruits themselves into 4 parts. Place one plastic bag inside another and place the sliced cucumbers in them. Sprinkle them with salt and dill. Add the rest of the spices there, after grinding them. Tie the bags tightly and shake well several times. Send cucumbers for 1-2 hours in the refrigerator. Shake the bags several times during this time to ensure even brining.

Pickled cucumbers with apples

Ingredients:
1 kg cucumbers
2 medium sized sour apples
10 black peppercorns,
1 small head of garlic,
10 leaves of blackcurrant,
3 cherry leaves.
1 small bunch of dill and parsley,
3 tbsp salt.

Cooking:
Wash the cucumbers prepared for pickling and dry them on a towel. Then prick the cucumbers with a toothpick or fork to make them pickle faster. After that, put the fruits in a plastic bag. Sprinkle them with salt and spices on top. Put apples cut into slices there. Shake the bag vigorously several times to mix everything well, and leave at room temperature for 4-5 hours.

Lightly salted cucumbers with lime zest and mint

Ingredients:
1.5 kg cucumbers,
4 limes
4-5 sprigs of mint
1 bunch of dill with an umbrella,
7 black peppercorns,
5 peas of allspice,
3.5 tbsp salt,
1 tsp Sahara.

Cooking:
Grind sugar, salt and pepper. Wash the lime, wipe it and remove the zest with a fine grater. Mix it with pepper and salt. Squeeze juice from lime. Chop the mint and dill. Remove the tips from the washed cucumbers and cut them: large into 4 parts, small into 2. Then place the cucumbers in a tight plastic bag. Pour crushed pepper with salt, sugar and lime zest into a bag, pour lime juice into it, add chopped greens and mix everything. After 30 minutes, you can treat yourself to delicious salted cucumbers. Rinse the fruits before serving to remove excess salt and herbs.

Interesting recipes, right? And most importantly - to cook lightly salted cucumbers, you only need 5 minutes!

Enjoy your meal!

Larisa Shuftaykina

Who first came up with pickling cucumbers in a bag is not known for certain, like any other good recipe, this method quickly went to the people. However, many do not believe that you can get delicious, crispy, salted cucumbers without jars and brine, and besides, in just half an hour. Today we will dispel all your doubts! Our editors personally pickled cucumbers in a bag to show how simple it is, but in the end delicious.

By the way, August is the most present time for cucumbers. Prices for them in shops and markets reach a minimum. So you can treat yourself to fragrant lightly salted cucumbers from the package without damage to your wallet!

So, we need:

Agree, for the ambassador we need very little. Photo: AiF-VS / Oksana TSEPILOVA

Several cucumbers (no more than 1 kg is needed for pickling in a bag);

- Parsley, dill and whatever you like;

- A couple of cloves of garlic;

- Salt (for 1 kg 1 tablespoon without a slide);

- Package.

Cooking:

Before we start pickling cucumbers in a bag, cucumbers need to be washed well and cut off the tips. For pickling in a bag, cucumbers of any variety are suitable, so choose according to your taste.

We took a variety with pimples Photo: AiF-VS / Oksana TSEPILOVA

A little secret: in order for the cucumbers to turn out crispy, they must be kept in cold water before salting. We cut the cucumbers into 4 parts and soak in a deep cup. This will also help the cucumbers lose their bitterness. You can keep cucumbers in water from 30 minutes to 2 hours.

While our cucumbers are soaked, we will prepare everything you need for salting. Take a small bunch of parsley and dill, wash them under the tap, and then just finely pick them into a cup. We do not recommend cutting greens with a knife, because of this the leaves emit a lot of moisture and quickly get wet, besides, this can ruin the taste of greens.

Use whatever seasonings you like. Photo: AiF-VS / Oksana TSEPILOVA

Squeeze a couple of cloves of garlic into the same cup, they will spice up our cucumbers.

If you do not like garlic, feel free to exclude it from the recipe. Photo: AiF-VS / Oksana TSEPILOVA

We put the soaked cucumbers in a bag, pour the cooked greens and salt on top. We used a couple of pinches of salt, since we only salted 0.5 kg of cucumbers. We tie the bag and shake the contents so that the salt and herbs are evenly distributed over the cucumbers.

For strength, you can use two packages. Photo: AiF-VS / Oksana TSEPILOVA

Then we need to put the bag of cucumbers in the refrigerator for pickling. We also recommend that you shake the cucumbers a couple of times while they are salted.

While the cucumbers are salted, you can rest. Photo: AiF-VS / Oksana TSEPILOVA

After 30 minutes you will be able to enjoy fragrant lightly salted cucumbers, which will not differ in taste from those made according to traditional recipes. And by the way, salted cucumbers are much healthier than salted ones, because they have less salt and much more preserved useful vitamins and properties.

Time to table! Photo: AiF-VS / Oksana TSEPILOVA

Try it yourself and make sure that pickled cucumbers in a bag can become a favorite treat for your whole family. Enjoy your meal!

How can you imagine the beginning of summer without young potatoes and lightly salted cucumbers on the table, especially since they are prepared very simply and quickly. We offer you several recipes for lightly salted instant cucumbers in a bag.

chapter 1. The easiest recipe

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

Section 1. Cooking

1. My cucumbers, cut off the edges on both sides and randomly make 3-4 shallow cuts on each vegetable.

2. Pass the peeled garlic cloves through a press or chop very finely.

3. Cut the dill greens medium, not very small.

4. Now we take a tight plastic bag and put the prepared cucumbers into it.

5. We send garlic, salt and dill to the cucumber bag.

6. We tie the bag and vigorously mix the contents to evenly distribute all the ingredients.

7. 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.

8. Lightly salted instant cucumbers in a bag are ready!

chapter 2. Recipe with garlic and spices

These cucumbers are prepared in the shortest possible time. All you need is fresh young cucumbers, spices, garlic and dill.

Ingredients:

1.5 kilograms of small cucumbers;
2 cloves of garlic;
1 lavrushka;
5 peppercorns;
1 dessert spoon of whole coriander peas;
1 bunch of dill;
3 currant leaves;
30 grams of granulated sugar;
2 tablespoons coarse salt.

Section 1. Cooking

1. In order for salt and seasonings to saturate vegetables faster, remove their tails by just a couple of centimeters.

At the end of the preparation of the snack, we will also need 2 plastic bags. Insert the first into the other and put cucumbers in it. A double layer will help to avoid leakage of the secreted juice, which is necessary for pickling cucumbers.

2. Pour salt, sand, coriander, peppercorns, a chopped bunch of herbs, parsley, currant leaves and chopped garlic in a convenient way there.

3. Tie both packages tightly and shake, actively distributing the spices over the cucumbers. Leave cucumbers on the table for 2-3 hours.

4. After the specified time, remove the bag in the cold for another 8 hours. Then you can try whether our snack was carefully marinated.

5. You will feel the aroma as soon as you start opening the package. Cucumbers have acquired a yellowish tint, which means they are ready.

chapter 3. Pickled cucumbers with paprika

Ingredients:

1 kg cucumbers
1 tbsp coarse salt,
1 head of young garlic
1 bunch dill,
¼ tsp sweet paprika,
a few sprigs of oregano

Section 1. Cooking

1. Wash cucumbers thoroughly and dry. If the fruits are already slightly wilted, put them in cold water for 3-4 hours.

2. Cut off the tips of the cucumbers, and cut the fruits themselves into 4 parts.

3. Insert one plastic bag into another and place the chopped cucumbers in them. Sprinkle them with salt and dill. Add the rest of the spices there, after grinding them.

4. Tie the bags tightly and shake well several times.

5. Send cucumbers for 1-2 hours in the refrigerator. Shake the bags several times during this time to ensure even brining.

chapter 4. A quick recipe for cucumbers in a bag of vinegar

This method is slightly different from others, as it contains vinegar. It gives the appetizer a unique sourness that many adore. Despite some differences, such cucumbers turn out to be simply chic, spicy and fragrant. Try it yourself and see for yourself!

Ingredients:

1 kilogram of small pickled cucumbers;
coarse salt - 1 tablespoon;
5 cloves of garlic;
currant leaves - 5 pieces;
horseradish greens - 1 medium leaf;
1 tablespoon of vinegar;
granulated sugar - half a teaspoon;
1 bunch fresh dill.

Section 1. Cooking

1. For this, it is better to take cucumbers that have just been taken from the garden. If they have already been lying in the house for several days, then it is better to soak them in cold water first, overnight. If you are using small varieties, such as gherkin, then you should not divide them into parts.

If you have larger than average cucumbers in stock, then it is better to divide them into parts - quarters or circles. Buttocks, respectively, also need to be removed.

2. Garlic must be peeled and crushed in a mortar. It can also be passed through the press. Whole slices will not give such an effect, since only in crushed form will it fully reveal its charms.

3. It is better to tear the leaves into small pieces with your hands.

4. Put the cucumbers in the bag and add all the necessary ingredients. Tie the bag well and shake so that all the ingredients are mixed together. So that the juice that the cucumbers will secrete during the infusion process does not run away, then place it in another bag and tie it just as tightly.

5. You can take the first sample in half an hour. Depending on the degree of readiness, you can leave to infuse for a while. Just remember that this time is designed specifically for small-sized cucumbers. Large and medium fruits marinate longer.

chapter 5. Recipe 5: pickled cucumbers with coriander in a bag

500-600 g of small fresh cucumbers;
1 tsp coarse salt with a small slide;
30-40 g of dill;
3-4 cloves of garlic;
0.5 tsp ground coriander;
a pinch of hot pepper.

Section 1. Cooking

1. Try to choose small dense cucumbers, they are salted quickly and evenly.

2. Finely chop the dill along with hard stems. It is not necessary to take only dill, greens can be any.

3. Cut cucumbers on both sides. If they are not too small, you can cut them in half, then they will salt faster.

4. Combine salt, pepper and coriander. We mix.

5. 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.

6. Close or tie the bag tightly and shake it well several times.

7. Then we remove the package in the refrigerator for the night. And in the morning the cucumbers are ready!