Pickled cucumbers in a bag quickly. How to pickle salted cucumbers in a bag: recipes with garlic, lemon, mustard

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

We all know such healthy and tasty vegetables as cucumbers. In addition to water, which occupies a large share in the composition, they also contain many useful substances, minerals and vitamins.

Fresh cucumbers are very tasty, salads are made with them, which can be enjoyed almost all summer. And very good, as an appetizer, pickles.

There are many recipes for pickling and pickling cucumbers, each housewife has her own recipe, long time-tested. Cucumbers are simply salted and pickled, they are soft and crispy. In winter, pickled cucumbers are in demand, they are perfect for mashed potatoes, and for all kinds of dairy-free cereals.

But in the summer, especially in July, it happens that you want salted cucumbers so much that it is impossible to wait until they are salted in a jar. After all, on average, it takes at least two days to prepare them. I discovered for myself a new way of pickling cucumbers in a quick way.

These are dry pickled cucumbers. It can also be called a dry salt. This method is very convenient: no need to prepare a brine or marinade, no need to wash and prepare jars, no need to sterilize. Salting takes place right in the bag, in such cucumbers you need to add garlic and dill for flavor.

Lightly salted cucumbers in a bag

Cucumbers are very tasty! And they are ready to use in just a day. Please check out the recipe for my favorite dry pickled cucumbers in a bag.

I indicate the proportions for one kilogram of cucumbers, but you can increase them as you wish.

Cucumbers prepared according to this recipe are crispy, tender and lightly salted. And, besides, in their preparation we do not use vinegar, which has a very bad effect on tooth enamel. Such cucumbers greatly stimulate the appetite by their very smell, which is impossible to resist.

Do not pour black pepper into the bag, as well as peppercorns, cucumbers can become soft from these components, it is better to sprinkle ready-made cucumbers with black pepper. By the way, this pickling recipe can be used not only for cucumbers, but also for zucchini, cauliflower and even herring. Try it and you will succeed!

Ingredients:

Fresh cucumbers - 1 kilogram;
Sugar - 1 tablespoon;
Salt - 1 tablespoon;
Garlic - 3-4 cloves;
Dill - 1 small bunch.

Cooking process:

Fruits for salting should be chosen small, elastic, with a thin skin. They should be light green in color. And if they have pimples on them, it’s also good, they will look more appetizing on your plate. If you have large cucumbers - it's not scary, you can cut them into two or four parts, or even pickle cucumbers cut in circles.

To quickly pickle whole cucumbers, they need to cut off the tips, and you can also pierce them several times with a toothpick.

After that, they need to be folded into a plastic bag that is intended for food. The package must be intact and not damaged.

Pour salt and sugar directly into the bag with cucumbers, as well as garlic, which we first cut into small pieces.

We send finely chopped dill there. When there is already little fresh greenery in the garden, you can take a dill inflorescence and add dill seeds to the bag with cucumbers.

Now you need to tightly tie the bag with cucumbers, to be sure, put it in another bag and also tie it tightly. Shake the bag several times to mix all the ingredients thoroughly.

We leave the cucumbers in the bag first on the table, keep them at room temperature for about three hours, periodically shaking the bag. Then we put it in the refrigerator so that the cucumbers do not peroxide and become too soft. They should stay in the refrigerator for about a day. It is very convenient to cook dry pickled cucumbers in the morning, then the next morning they are ready to eat.

The time has come, it's time to get a bag of cucumbers out of the refrigerator, and arrange them beautifully on a plate. If you have hot potatoes on the menu, then cucumbers will be just right.

We thank Svetlana Kislovskaya for an interesting way of preparing quick salted cucumbers in a bag.

Bon appetit and good recipes!

When you really want salted cucumbers, but you don’t want to mess with jars, and you don’t have time, you can cook cucumbers in a bag without brine, the so-called dry salting. The plastic bag will retain all the moisture, but if you want your cucumbers to crunch, it's best to soak them in water for an hour before pickling.

There are many recipes for lightly salted cucumbers. And whoever came up with this quick way needs to be thanked. Cucumbers in a bag are salted whole (then it is better to pick them up in the same size), or cut into slices to speed up the process. There is an ambassador with dry mustard, with sugar, various spices and even with the addition of vinegar. But the standard set: cucumbers, salt, garlic and dill - can be called a classic.

What could be tastier than crispy salted cucumbers for fried potatoes in the summer! And if these cucumbers are homemade and have grown in front of your eyes, the pleasure of eating them is doubled.

Quick salted cucumbers in a bag

You can also fall in love with the recipe for dry salting cucumbers because you can cook them at any time, and there are much more useful substances in cucumbers than when canned. There is really one minus - you can’t put a lot of cucumbers in a bag, but there are enough people who want to crunch.

The recipe is designed for 1 kilogram of cucumbers, but the proportions can be reduced by half if necessary. It should be taken into account the fact that, after all, cucumbers are without brine, so it is better to eat them immediately, within a few days. For long-term storage for the winter, this cucumber recipe is not suitable.

Ingredients:

Cucumbers 1 kg,
Salt - 1 tablespoon,
Sugar - 1 tablespoon
Garlic - a few cloves
Dill fresh or frozen (greens).

Cooking process:

To begin with, wash the cucumbers with running water, remove the flowers with pimples, let the water drain, or lay them on a paper towel.

In the meantime, let's get on with the garlic. Peel and cut into slices, or finely chop, as you like.

My dill greens and cut finely. You can use dill with umbrellas, it will not be superfluous, cucumbers will turn out more fragrant. If there is no fresh dill in the refrigerator, it does not matter, you can use frozen, it is just as fragrant as fresh.

We cut off the ends of the fruits on both sides so that they are salted faster and put the cucumbers in a bag. You will shake the cucumbers several times, they will give juice, so for reliability, you can insert the bag into the bag. Next, add salt, sugar, garlic to the cucumbers.

Add chopped dill.

The package with cucumbers needs to be tied up and shaken well so that the seasonings disperse throughout the package.

We remove cucumbers for pickling in the refrigerator for at least 8 hours, but better for a day. It is convenient to pickle in the evening.

Cucumbers in a bag can be salted without adding sugar. After trying both options, decide for yourself which method you prefer. I like it this way and that. It always turns out very tasty.

A day later, we take out salted dry-salted cucumbers from the refrigerator and crunch! I have fried potatoes today, piping hot. Treat!

I also want to tell you how quickly you can salt cucumbers. I call them five minutes. I also take cucumbers, and just cut them lengthwise into four parts. I take a little less salt, I cook without sugar. Chopped dill and garlic are also added. Shake the package. Literally lay down for a few minutes - and on the table. This option is good when there is no time to wait, but you really want a salty one!

We thank Svetlana Kislovskaya for the recipe and step-by-step photos of the quick cucumbers in the package.

Bon appetit wishes you a Notebook of recipes!

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!

Juicy, crispy salted cucumbers- a simple, budget and everyone's favorite snack that can be prepared in a few minutes from the available ingredients.

There are many recipes for making lightly salted cucumbers, but today I propose to cook pickled cucumbers in a bag with garlic, since this option can be safely called one of the simplest, fastest and most convenient. This method of preparation is also known as the "dry", "cold" method of cooking lightly salted cucumbers, due to the absence of the need to prepare a brine and the fact that the cucumbers are not cooked.

Cucumbers prepared according to this recipe are very crispy, fragrant, juicy and tasty, as they are actually salted in their own juice, with the addition of fresh dill, garlic and spices. By the speed of their preparation, lightly salted cucumbers in a bag compare favorably with pickled cucumbers. If the readiness of the latter usually has to wait from several days to a week, then lightly salted cucumbers can be served at the table in a few hours (4-5 hours).

Ingredients

cucumbers 600 g
dill 30 g
garlic 3 cloves
hot peppers 5 g
salt 15 g (2/3 tbsp)
currant leaf 1 PC.
sugar 4 g

To prepare a snack, we choose cucumbers with tubercles on the peel and about the same size, so that all cucumbers are equally salted in an equal amount of time. The bumps on the peel indicate that the cucumber variety is suitable for pickling, unlike smooth, salad cucumbers.

The speed of cooking is one of the advantages of this recipe. Therefore, in order for the appetizer to be ready in a few hours, it is better to use cucumbers of small or medium size, up to 10 cm long.

Currant leaves contain a lot of vitamin C, which is known to be the strongest antioxidant. There are a lot of tannins in the leaves of blackcurrant, which do not allow cucumbers to become soft, but create their crunch so beloved by many. And most importantly, currant leaves contain the strongest disinfectant that kills even E. coli.

The presence of hot pepper and cherry leaf is optional, but desirable. These components do not significantly affect the taste of cucumbers, since they are used in small quantities, but, as befits seasonings, they give the snack a light but very appetizing flavor. Instead of currant and cherry leaves, you can add a small horseradish leaf.

The number of servings depends on the appetite of the eaters. In my case, 600 grams of cucumbers = 6-7 cucumbers, 9-10 cm long. I cook for 2-3 people, and so as to eat cucumbers at a time or during the day.

Cooking

We prepare the ingredients.

Thoroughly wash the cucumbers, put them in a deep container, fill with cold water and leave at room temperature for 1-2 hours. During this time, having absorbed a little water, the cucumbers will restore the lost moisture and become elastic, juicy and crispy. If you use cucumbers freshly picked from the garden for cooking, you can skip this step and immediately proceed to the next one.

When the cucumbers are infused, drain the water, cut off the pointed tips of each cucumber on both sides and often pierce the peel around the entire perimeter - this will speed up the cooking process and help the aromas and flavors of the seasonings better soak the cucumbers. The easiest way to pierce cucumbers is with a regular fork. I make 4-6 punctures with a fork on each side of the cucumber, making sure that the tines of the fork not only pierce the peel, but also reach the core (seed part) of the cucumber. In the process of infusion, the holes will tighten and become completely invisible.

Let's prepare the aromatic ingredients. Peel the garlic cloves and cut into thin slices. Cut into thin rings 2-3 centimeters of the lower part of the hot pepper pod. Remove pepper seeds, if any. Wash and dry the dill, cherry leaf and currant (if used). Finely chop the dill greens. I usually only use the top part of the bun. I make an exception only for homemade dill grown in the sun, since such dill has very fragrant hard stems (the lower part of the bunch) and it’s a pity to just throw them away. Such stems can also be added to cucumbers, but whole or very coarsely chopped. So, they will give their flavor to cucumbers, but at the same time they will be easily distinguishable in the package, and they can be easily separated before serving the snack to the table.

In random order, we put the prepared cucumbers in a clean, durable, one-piece bag designed for food storage. In my experience, snap-on freezer/storage bags are best because they are strong and airtight, and it is important for us that all the juice that the cucumbers release stays inside the bag.

Add chopped dill, garlic, hot pepper, cherry and currant leaves (if used), as well as salt and, if desired, sugar to the bag. A small amount of sugar will help emphasize and enhance the flavors of all other components. Please note that salt is needed ordinary, table salt. With the addition of sea salt, iodized or various flavored salts, there is too much chance of either undersalting or oversalting the cucumbers, and besides, the cucumbers can become soft.

After placing all the components, we press the bag to release excess air and close it hermetically. After that, vigorously shake and turn the package with cucumbers for 2-3 minutes, so that the seasonings are evenly distributed. Leave the bag in the kitchen for 1 hour. During this time, turn and shake the bag 3-4 more times (once, every 15 or 20 minutes). In half an hour, even through a hermetically sealed bag, a seductive aroma of garlic and dill will be felt.

After an hour, cucumber juice will collect inside the bag. Now once again we shake the bag well, and then put it in the refrigerator for another 3-4 hours. In fact, the cooking process is over, now it remains only to wait. During the infusion, at least 1-2 times per hour, passing by the refrigerator, turn the bag over to the other side and shake it, mixing the contents. This speeds up the cooking process and allows the cucumbers to pickle evenly. The degree of salinity of cucumbers increases gradually and directly depends on the time of their infusion. Having prepared the first, trial batch of cucumbers, you can further adjust the taste of the snack to your preferences, if necessary, slightly increase or decrease the cucumber infusion time.

Ready. It is best to serve crispy, fragrant cucumbers immediately to the table. And if stored, then no more than 1 day and certainly in the refrigerator, on the coldest shelf (usually the one closest to the vegetable department). With longer storage, cucumbers will not deteriorate in the usual sense, but will gradually become more and more salty, and then oversalted. In the photo, in the section, you can see cucumbers 9-10 cm long after 5 hours of infusion in the refrigerator. After 4 hours, cucumbers of this size are usually well salted around the edges, but the very center of the seed part may be unsalted to taste. Smaller cucumbers can be tasted after 3 hours. Cook and crunch delicious lightly salted cucumbers for your pleasure! Enjoy your meal!