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.
Learn how to pickle cucumbers using ordinary plastic bags to appreciate new way 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. Salting in 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 more spicy 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
Fruits salted in this way are wonderfully crunchy on the teeth and have 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. If desired, soak in cold water.
- 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: cucumbers cut into circles 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, and put the rest of the ingredients 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 can you imagine the beginning of summer without new potatoes and salted cucumbers on the table, especially since they are prepared very simply and quickly. We offer you several recipes for lightly salted cucumbers fast food in the package.
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. Salted cucumbers fast food in the package 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 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 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 everything 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 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!
Good afternoon friends!
Lightly salted cucumbers are a hit of the cucumber season. Great popularity fast salted recipe in the package won for its simplicity and speed of preparation.
The technology of preparation of all options is very similar. The main difference lies in a varied set of spices and cutting.
This green vegetable does not have a pronounced taste and smell, so what we feed it is what we get. Can cook spicy cucumbers with the taste of cilantro and hot green pepper or spicy with the taste of garlic and dill.
Quick salted cucumber recipe in a bag
This recipe for making lightly salted cucumbers is very convenient, we do not need any containers and brines. All we need is a green vegetable, spices and a plastic bag.
Ingredients:
- cucumbers - 1 kg
- salt - 1 tbsp. l.
- sugar - 1 tsp
- garlic - 3-4 cloves
- dill - bunch
Cooking:
Pour cold clean water into a large container and hold for 2-3 hours. Then rinse well and dry. The size doesn't matter, as we will cut them.
The time of salting will depend on how we cut them. Larger ones will be ready in 2 hours, smaller ones in 5 minutes. Cutting methods: in half, into four, eight, sixteen parts, cubes, slices, circles.
It should be noted that depending on the slicing of cucumbers, the pickling time will depend
We cut off the buttocks on both sides of the cucumbers and put them in a bag. Young garlic, chopped or passed through a press, is also added there.
Crush black pepper with peas in a mortar, and immediately feel its aroma.
Add salt, sugar. We tie the bag, mix all the contents and shake vigorously until the juice is released.
We send the package to the refrigerator, from time to time do not forget to shake and mix the contents. The released juice nourishes the cucumbers with its taste and aroma.
Our pickles are ready. We put it on a plate, serve it on the table. The aroma, taste and smell of dill and garlic is simply amazing! Good appetite!
Crispy salted cucumbers - video recipe
Ingredients:
- cucumbers - 1 kg
- salt - 1 tbsp. l.
- sugar - 1 tbsp. l.
- garlic - 1/2 head
- black peppercorns - 4-6 peas
- dill - bunch
- parsley - bunch
- hot pepper - 1/2 pc.
- mustard seeds - 1/2 tsp.
- lemon juice - 2 tbsp. l.
A quick recipe for spicy salted cucumbers in 5 minutes
This recipe is for spicy lovers. It's quick, easy and delicious to prepare.
I assure you, such a delicacy will not last long, it will be eaten very quickly. The Perfect Snack for men.
Ingredients:
- cucumbers - 1 kg
- cilantro - bunch
- dill - bunch
- soy sauce- 2 tbsp. l.
- olive oil- 2 tbsp. l.
- burning Green pepper-1 small pod
- garlic - 1/2 medium head
Cooking:
The classic set of ingredients provides for the mandatory presence of garlic and dill. And to enhance the taste and piquancy, we will add any other spices: cilantro, green hot pepper and soy sauce. You can vary the ingredients and add: basil, ginger, red hot pepper, chili pepper, adjika, horseradish root.
We wash the green vegetable well under running water, cut off the ends on both sides and soak in cold water.
Soak cucumbers in cold water for at least two hours.
Cut into 16 pieces. Such cutting, into small pieces, will allow them to quickly absorb the juice and aroma of spices.
Finely chop the young garlic cloves, sprinkle with salt. When cutting, the juice immediately begins to stand out.
Finely chop the green hot pepper, without peeling the seeds.
Wash the greens thoroughly under running water. We cut the young stalks of dill and cilantro, sprinkle with salt, the juice will immediately begin to stand out. Imagine the aroma in the kitchen!
We put everything in a food bag with a zip fastener, add soy sauce, olive oil. We fasten the bag, mix all the flavors and the contents of the bag and shake vigorously until the juice appears.
Our delicious appetizer is ready! I think men will understand us. A piece of black bread, salted cucumbers and a glass of cold vodka! Bon Appetit and drinking!
Lightly salted cucumbers in a bag for 2 hours in the refrigerator
To reduce the salting time, cut the cucumbers into four parts.
Ingredients:
- cucumbers - 1 kg
- salt - 1 tbsp. l.
- sugar - 1 tbsp. l.
- garlic - 3-4 cloves
- black peppercorns - 4-6 peas
- dill - bunch
- horseradish leaf - 1 pc.
- basil - 1 sprig
Cooking:
- We will not soak cucumbers, they are freshly picked, straight from the garden. The rain at night poured them abundantly, and they are filled with moisture and will crunch well.
- We wash well in two or three waters, rinse under running water, let the water drain. Cut off the buttocks, and cut lengthwise into four parts. We put it in a food bag.
- We thoroughly wash the greens, use soft stems and dill greens. We cut a horseradish leaf and a sprig of basil into pieces of 3-5 cm. We send all this aromatic mixture in a bag.
- Wash young garlic thoroughly. It doesn't need to be skinned. With the flat side of a knife, crush it and fold it over the cucumbers.
- Peas of black allspice are also crushed with a knife and sent after the garlic.
- Add salt and sugar. We fasten the food bag with a ZIP fastener. Mix the contents and shake the bag vigorously. Then we send it to the refrigerator, do not forget to shake it from time to time.
- Lightly salted cucumbers in a bag will be ready in two hours. In the meantime, boil the new potatoes and prepare the butter.
- We take out chilled, salted cucumbers from the refrigerator. With the aroma of dill and garlic, with a delicate and fragrant scent of basil. Horseradish gives a special piquancy. I don’t know a single person who would refuse such fragrant, crispy cucumbers.
A recipe simpler than this, for making pickles, perhaps, has not yet been invented. From the category of "two steps" - elementary, but very tasty. A kilogram of fresh neat cucumbers (not gherkins, but very small ones) will require one and a half teaspoons of coarse salt, a bunch of fresh dill, and a few cloves of chopped (not crushed!) Garlic. Plus two plastic bags folded one into one.
The ingredients are simple, and the process of making cucumbers is nowhere simpler. Just need to prepare the cucumbers first. Wash, dry and cut off both ends from each, so that they are better and faster salted. Then transfer the fruits to a double plastic bag. Add garlic and finely chopped dill (straight with stems) there. Pour salt in the prescription volume.
As a matter of fact, everything is ready. It remains to tightly tie the packages, and shake well a couple of times, so that the salting is evenly distributed. Now you need to let the cucumbers stand and salt on the bottom shelf in the refrigerator. They will do this for 12 or 16 hours (depending on the size of the selected fruits), no more. And you can eat! It turns out both tasty and fragrant.
In order to avoid leakage during cooking, it is recommended that the bags of cucumbers be placed in a container before refrigeration. And turn over several times after (3-4 times for the whole time, for better salting).
The recipe for salted cucumbers was invented in Russia during the time of Ivan the Terrible and has since conquered the whole world. There are a lot of ways to cook cucumbers without brine today, here you will find only a few of them. You can pickle cucumbers not only in a day, but also in 10-15 minutes. Salted cucumbers in a plastic bag, prepared in this way, are tender and crispy. They require minimal effort, little space, and few ingredients. All we need is young cucumbers, dill, salt and garlic cloves, plus the first recipe is that it does not contain vinegar. For spiciness, you can put a pod of chili pepper in the bag. Some housewives add blackcurrant leaves, tarragon, horseradish root, clove buds, Bay leaf, cardamom peas and allspice. Other variants use vinegar, mustard, vegetable oil and sugar. You can experiment, but even without additions and spices, cucumbers are incredibly tasty and fragrant. Ready-made vegetables are perfectly stored and become even tastier over time.
Taste Info vegetable snacks
Ingredients
- young cucumbers - 1 kg;
- fresh dill- 1 large bunch;
- garlic - 4 cloves;
- coarse salt - 1 tbsp. l. with a hill.
How to cook lightly salted cucumbers in a bag of garlic
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, use for cooking various snacks, okroshka.
Daily cucumbers are well stored, over time they only become tastier.
Quick cucumbers in a bag for half an hour
Cucumbers can be taken about a kilogram (to fit in a small plastic rocket);
- 3 garlic cloves;
- 1 bunch of dill and parsley;
- 1.5 tsp salt.
Sequencing:
If you need to make freshly salted cucumbers quickly, wash the cucumbers before cooking and leave in cold water for about 3 hours (so that more brine is formed in the bag later).
Cut the fruits into 2 or 4 parts (you can pickle them whole and cut off only the tails).
teaser network
Chop the garlic and herbs.
Put vegetables, chopped greens, non-iodized salt and chopped garlic in a plastic bag. Here you can put a little spices and chopped herbs to taste.
Tie the bag (no need to add water), shake well and put in the refrigerator for half an hour. If the cucumbers are salted whole, then marinate them in the refrigerator for at least 12 hours and periodically knead them in a bag so that the vegetables are evenly saturated with brine. This is a very fast dry salting. Cucumbers will be ready in 20-30 minutes. The recipe is simple, and the cucumbers are tasty and fragrant.
Cucumbers with mustard in a plastic bag
Dry salting with mustard will allow you to get cucumbers with a spicy sweet and sour taste. To salt them in this way, cut the cucumbers into circles. Put prepared cucumbers, chopped greens in a bowl, add salt, spices and mix everything well. Now put dry mustard here (2-5 tsp). Mix everything well again. Then transfer the resulting mixture into a plastic bag, tie it tightly, rub it carefully, send it to the refrigerator for 15-20 minutes. Our spicy lightly salted cucumbers hastily ready.
Cucumbers in a bag of vinegar
Many hostesses are used to cooking cucumbers with vinegar. Salting cucumbers according to this recipe is very convenient. They will be ready in 5-10 minutes. To do this, cut the vegetables into strips, add salt, spices, finely chopped greens and mix everything well in a bowl. Let the mixture sit for a bit. Then, when the vegetables and greens start up the juice, add 9% table vinegar (4 tablespoons), for those who like apple or grape, you can put it (cucumbers will get a peculiar aftertaste). Now we put the mixture in a plastic bag, close it so that there is very little air left, and send it to the refrigerator for only 5-7 minutes. If you did everything right, then the cucumbers will quickly release juice and delight your family with a pleasant and unique taste.
Lightly salted cucumbers in a bag with cilantro
In the summer, at the height of the cucumber season, probably, every housewife has three main stages. First, eat plenty of cucumbers in fresh and in salads, be sure to roll up more jars on winter period, and between these two stages - salt. Well, how can you imagine summer without boiled young potatoes and salted cucumber- crispy, fragrant and very tasty. Recipes exist great amount, we offer the hit of the season - salted cucumbers in a bag with cilantro.
Such a dry ambassador came into use recently, but instantly gained popularity due to simple and quick preparation. Cucumbers can be consumed after 4-6 hours. In addition, no brines and containers are needed, all that is needed is an ordinary plastic bag (preferably dense).
Thanks to a large number cilantro and garlic cucumbers are saturated with a bright, characteristic aroma, become appetizing and juicy. They can be served with any side dish (potatoes, sweet potato puree, bulgur), as well as an appetizer for meat and fish dishes, strong alcoholic drinks.
Ingredients
- cucumbers - 1 kg;
- salt - 0.5 tbsp. l.;
- cilantro - half a medium bunch;
- garlic cloves - 4-5 pcs.
Cooking
Wash the cucumbers thoroughly in cold water, let them dry, remove the tips from both sides and cut each fruit in half. Take a bag and put the cucumber halves in it.
Sprinkle the cucumbers with salt. Make sure it evenly covers each piece.
Rinse cilantro greens under cool running water, dry and finely chop with a knife. Send it in a bag of cucumbers.
Peel the garlic cloves, wash and cut as desired (in half, quarters or thin slices, you can even chop with a garlic press). Add fragrant pieces into the package. Adjust the amount of garlic depending on your taste preferences: if you like it spicy - put more, if you don't really respect the smell of garlic - take less.
Tie the bag tightly, shake its contents several times so that all the ingredients are evenly distributed over the cucumbers. Send the workpiece to the refrigerator for 4-5 hours. Every 1-1.5 hours, lightly shake the bag of cucumbers.
After the specified time, the cucumbers will be saturated with the aroma of spicy greens and acquire a light salty taste, you can serve them to the table as a snack dish.
Cooking Tips
- For pickling cucumbers in a bag, buy pimply dense and juicy green fruits. Ideally, use your homemade, freshly assembled. If the cucumbers are plucked or bought in advance, then soak them in cold water for 2-3 hours before salting.
- Be sure the vegetables are the same size, so they are evenly salted.
- Cilantro is a special spice, some people adore it, while others cannot stand the scent. If you belong to the second category, in this quick recipe replace cilantro with parsley or dill.
- If desired, you can add a few pieces of chili pepper, black or allspice peas, chopped bay leaves. Snack cucumbers will turn out brighter, sharper and more original.
