Pickling cucumbers in a plastic bag. Quick pickled cucumbers in a package.

April 25, 2016 948

How often do you want to serve delicious, and most importantly quick snack. Many people are very fond of salted cucumbers and consider them just like that, easy to prepare, but very delicious addition to the main course.

Many housewives loved the recipe salted cucumbers in the package: you do not need a brine, and you can try the result of your work in 4-5 hours. It is very comfortable! In addition, lightly salted cucumbers are good because they can be consumed even by people with problems of the gastrointestinal tract, because they do not use vinegar.

Recipes for lightly salted cucumbers in a bag

In order to cook lightly salted cucumbers, you will need:

A kilogram of young cucumbers;
head of garlic;
a tablespoon of salt;
Dill, parsley, a couple of peas of allspice;
2 plastic bags.

Rinse the cucumbers thoroughly under running water and cut off the ends. Put them in a bag and add spices and herbs, as well as finely chopped garlic. Tie the bag tightly and mix the contents well so that the seasonings are evenly distributed over the cucumbers.

Put it in another bag to be sure and tie it up to avoid leakage. Leave for 5 hours at room temperature.

For more piquant taste add to the main recipe:

cherry leaves;
currant leaves;
horseradish leaves;
a tablespoon of sugar;
A few peas of coriander;
cilantro;
Tarragon;
Lemon;
mint;
Celery.

Naturally, do not try to mix all these additional ingredients among themselves, and add 1-2 for a new taste of your homemade cucumbers.

Here is one delicious recipe for the most daring housewives who are not afraid to experiment. Believe me, your risk will be justified by requests to tell you what you added to get such unusual taste, and your household will definitely ask for more.

To prepare such cucumbers, take:

A kilogram of fresh cucumbers;
a tablespoon of salt;
a tablespoon of sugar;
Half a lemon;
Several sprigs of mint;
Maybe tarragon;
Two cellophane bags.

Rinse cucumbers in cool water and leave for half an hour to make them more crispy. If you are using fresh, freshly picked cucumbers, you can skip this step.

Cut off the tips from the cucumbers and place the vegetables in a plastic bag. Pour salt, sugar there and squeeze half a lemon. Cut the squeezed half into small pieces and also add to the bag.

Put greens: mint and, if any, tarragon. Mix everything thoroughly for a few minutes. Tie a second bag over the top and leave the cucumbers to pickle for six hours in the refrigerator.

After this time, check if they are sweet, add more salt and leave for another hour.

To cook spicy spicy cucumbers according to the old recipe, cook:

One red hot pepper;
Horseradish roots and leaves;
A couple of cloves of garlic;
A kilogram of cucumbers;
Dill and parsley;
a tablespoon of salt;
A couple of plastic bags.

Everything is the same as in previous recipes: rinse the cucumbers and soak them in cool water. While they are soaking, finely chop the pepper and garlic (it can be passed through a garlic press), peel the horseradish root, and also finely chop, tear the greens with your hands or put in a bag entirely.

It is prepared, as in the previous recipe, with the help of the so-called dry salting, that is, without the use of water. Also, the undoubted advantage of this dish will be that tasteless winter cucumbers will become tasty addition your table, because fragrant spices will add flavor to them, and salt will add a crunch.

In order to cook lightly salted cucumbers in 3 minutes, you will need:

2 medium cucumbers;
2 bay leaves;
Dill;
Parsley;
garlic clove;
One third of a teaspoon of salt;
a tablespoon of vegetable oil;
2 plastic bags.

Cut the cucumbers into slices, and then cut in half again. This is necessary so that in such a short period of time they have time to properly pickle.

You can cut the cucumbers into circles, but check them for taste: they may be too salty, so add a little sugar and leave for a couple of minutes. Finely chop the dill or tear with your hands, do the same with parsley.

Chop the garlic with a knife or crush it in a garlic press. Pour cucumbers into a bag and add herbs, bay leaves and salt. Pour in vegetable oil and mix everything thoroughly through the bag so that the liquid completely covers the cucumbers. Now tie another bag over the top and leave for three to five minutes.

You will be pleasantly surprised that in such a short period of time, cucumbers have acquired a pleasant aroma and unusual taste.

cooking secrets

Choose fresh, elastic, in no case overripe cucumbers for pickling;
The tastiest cucumbers will turn out if you pickle them on the same day on which they were collected;
In order to make the cucumbers crispy, as well as to deprive them of bitterness, you can soak them for a couple of hours before cooking. cold water. The optimal time is 3-4 hours;
To make the cucumbers tasty, there should be as little air as possible in the bag, so just put it in a bowl of water while tying;
For pickling in a bag, it is best to choose cucumbers 10 centimeters or less: they are salted much faster than their large "comrades";
So that the greens do not highlight a large number of moisture, it must be put in a bag entirely or crumbled with your hands;
Salting cucumbers is good at night, as optimal time salting - 6 hours and there will be no temptation to eat them before the end of cooking;
During salting, for a good distribution of spices and cucumber juice, you can thoroughly mix the contents of the package several times within two minutes;
If the cucumbers are too salty, add a couple of tablespoons of sugar to the bag and leave for several minutes to several hours;
Store your pickles in the refrigerator;
Salt choose not iodized, but the usual large, stone. Otherwise, the cucumbers may become soft;
You can speed up the cooking time of lightly salted cucumbers by making longitudinal cuts on them before putting them in a bag. In this case, they will be completely ready for use in four hours;
It is very important that you choose cucumbers of approximately the same size for pickling, as they should pickle at the same time. With normal salting, this is not required, because vegetables are in brine for quite a long time;
A worthy alternative to a plastic bag can be a plastic food container with a lid or a small glass jar with tight-fitting lid;
If you add cumin seeds to cucumbers, then do not be too lazy to first crush them with a rolling pin or crush them in a mortar. So they will give more taste and aroma;
The salting time depends on the size of the cucumbers and on the temperature in your kitchen: the hotter it is, the faster cucumbers get ready.

Enjoy your meal!

There are several ways to pickle cucumbers. Most of them require lengthy preparation, but if you learn how to pickle cucumbers in a bag, you can enjoy the result in a few hours.

The taste of fruits processed in this way will not be compared with barrel ones, but they will still be crispy and fragrant.

In addition, unlike cucumbers standard cooking, lightly salted fruits from the package are allowed to be used by people with diseases digestive system, since there are no fermentation products and acids harmful to the stomach.

To pickle cucumbers in a bag, you will need:

1 kg of fresh cucumbers;
a few cloves of garlic, preferably large;
1 st. l. rock salt;
dill - to taste.

The list of ingredients is quite modest, but you can add various spices to the main ingredients that will make each recipe unique. So, many owners prefer to add blackcurrant leaves, tarragon branches, paprika, pepper, Bay leaf, marjoram, thyme and other spices.

To make cucumbers more crispy and firm, you can add currant and cherry leaves, as well as oak bark. if you love unusual combinations tastes, you can experiment with adding mint, lime or lemon.

With pickled cucumbers in a bag, you can cook an excellent hodgepodge, okroshka, pickle, meat or vegetable soup, casserole and many others delicious meals. Fruit cut into slices can be used as one of the ingredients for snacks on skewers.

First of all, you need to choose the right fruits. Cucumbers with a length of less than 10 cm are best suited for pickling in a bag, but larger vegetables can also be used. In this case, you can choose absolutely any variety. The main thing is to pick up not overripe, elastic fruits. It is best to pickle cucumbers on the day they are harvested. So they will be as tasty and crispy as possible.

To pickle cucumbers in a bag, you must:

Wash the fruits thoroughly and cut off their tips. Make several thin deep holes in each cucumber with a toothpick or needle.
Prepare a dense plastic bag and put cucumbers in it.
Grind a bunch of dill in the palms, crush the tarragon branches. Peel the garlic and cut into slices. Put spices and herbs in a bag on top of cucumbers, add sugar and salt.
Tie the bag tightly and rub all its contents so that the ingredients mix together.
Place the bag in another plastic container and leave it in this state for several hours, shaking occasionally. After 3 hours, you need to put the cucumbers in the refrigerator for 8-10 hours so that they are firm and crispy.

There is more fast way cooking salted cucumbers in a bag. Its difference lies in the fact that the fruits are pre-cut into several parts along the fibers.

In this case, after an hour you can enjoy a new dish. However, it is better to wait a few hours so that the cucumbers have time to absorb the brine.

If you do not have the opportunity to use freshly picked vegetables, purchased fruits can be soaked in water for several hours. This will bring back some of their original freshness and make them tastier.

Additives with spicy taste soften the fruit, so their content must be carefully controlled. If you like spicy food, it is better to add pepper to already pickled cucumbers.

The salt bag must never be filled completely. In order for the cucumbers to mix with the spices, you need to leave some space. It will also provide good air circulation, which is very important for high-quality brining.

It is undesirable to use iodized salt, as it gives a specific taste and makes vegetables softer.

So that they do not peroxide, you need to use only rock salt.

Cucumbers pickled in this way have a very short shelf life, so you need to cook as many fruits as your family can eat in the near future. As a rule, they do not linger in the refrigerator, because they are eaten very quickly. In addition, such an appetizer will appeal not only to family members, but also to all connoisseurs of delicious dishes.

In the package you can store letters, clothes, kitchen utensils, and it is possible and ... . True, not for long. Eat quickly.

Honor and praise to the one who first thought of salting this berry in a bag! Yes, yes, not a vegetable, as we used to call it. Cucumber belongs to the gourd family, therefore, is a berry, like watermelon. And if you “dig deeper”, it turns out that the birthplace of this king of snacks is not Russia at all, but the Indian subtropics, where the cucumber has been growing for six thousand years. This fruit is even mentioned in the "Bible" as the "vegetable of Egypt." A little-known fact: the Roman emperors Augustus and Tiberius did not have a single dinner without cucumbers. And at a time when this vegetable crop was just beginning to enter the human diet, the Turkish Sultan Mohammed II, greedy and cruel, once ordered to open the stomachs of seven of his courtiers in order to find out who ate one of the cucumbers sent to him as a gift.

It is not known when the cucumber was brought to Russia, but here it quickly fell in love with the whole breadth of the Russian soul. And already under Tsar Alexei Mikhailovich near Moscow for palace needs " green wonder were grown by the tens of thousands annually. Today, every housewife has in stock one or two recipes for pickled, lightly salted, pickled cucumbers. And not so long ago, cucumber know-how gained popularity - lightly salted cucumbers in bags! With such a dry salting, unlike the wet method, the cucumbers will never oversour, become soft and remain just as bright, green, and crispy. Yes, and salted in own juice very quickly - in just a few hours, so this recipe can be classified as "if the guests are on the doorstep." And if salted cucumbers, cooked as standard, in brine, are contraindicated in certain diseases of the intestinal tract, then cucumbers cooked in a bag have no contraindications. This preparation does not contain fermentation products and acids harmful to the stomach.

Moreover, it does not matter at all which variety to choose for salting, the main thing is that they are fresh, not overripe, elastic. Any will do: with and without pimples, long and short, both whole and cut into circles. It is better to pickle right on the day of their collection. They say that cucumbers will turn out crispy if they are picked on the new moon or in the first quarter of the lunar phase.

Despite the small composition of the ingredients, the recipes for pickling cucumbers in plastic bags are quite diverse. To give extra flavor and aroma, some housewives add currant, oak, cherry, parsley, allspice, garlic, dill, fresh basil sprigs, bay leaf, marjoram, thyme, tarragon. Particularly bold experimenters pickle cucumbers with lime, lemon and mint.

With pickled cucumbers in a bag, you can cook a delicious summer okroshka, hodgepodge, vegetable or meat soup, pickle, zrazy, casserole, cold soup without cooking, a variety of salads from fresh vegetables and Azu in Tatar. Also, pieces of lightly salted cucumbers can be used as one of the ingredients for snacks on skewers.

So, jars-bottles - to the side!

Don't be sad, take a bite!

Recipe for lightly salted cucumbers in an instant bag

Photo: forums.drom.ru

Ingredients:

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

Tip: Hold the cucumbers in cold water beforehand, then they will be crispy, in addition, they will lose their bitterness. To evenly pickle the cucumbers in the bag, it is important not to leave a large amount of air inside. You can do this by placing the first bag in a bowl of water before tying.

Choose small cucumbers for pickling in a bag, up to 10 cm long (the smaller they are, the faster they are salted). Wash, trim the ends on both sides. Wash the dill greens, shake off excess water. Put in a bag whole or finely tear (it is not recommended to cut with a knife so that the greens do not release excess moisture).

Take a strong, durable plastic bag. Fold cucumbers into it, pour salt and sugar, add garlic and dill greens cut into slices. 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 convenient to make such lightly salted cucumbers in the evening, they will just be well salted overnight. Don't worry that the cucumbers aren't in the brine. They "breathe" moisture, and the walls of the bag will keep it inside.

Tip: In order for the cucumbers to pickle faster, you need to re-shake the bag for several minutes after pickling. The procedure can be repeated 3-4 times. As a result of such manipulations, the released cucumber juice evenly distributed with salt and spices over the entire area of \u200b\u200bcucumbers.

You can make the taste of cucumbers more piquant - add other spices and herbs. For example, it is 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 salted cucumbers will have a new taste every time.

Tip: If it so happened that the cucumbers turned out to be very salty, then in this case you should not despair, because the situation can be saved. Add a few tablespoons of sugar to the bag and shake the contents well. Leave for a few minutes or hours.

Store ready-salted cucumbers in the refrigerator (if there is anything left to store).

Video recipe for lightly salted cucumbers in a bag

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How to cook salted cucumbers: this is our master class. A simple recipe will allow you to enjoy crispy and fragrant cucumbers already in a day.

Lightly salted cucumbers are an appetizer made in late summer and early autumn when cucumbers are harvested. Cooking lightly salted cucumbers is not difficult for any hostess, even a completely inexperienced one. Lightly salted cucumbers according to this recipe are ready in 2 hours, but they will reach optimal salting in a day.

Summer. Hot. It's time to remember. How can you replenish moisture and salt!? Salted cucumbers will help us in this. And what a sin to hide, we love this traditional Russian dish. At the same time, the recipe fully corresponds to the name of the site: “Tasty and Simple!”. Anecdote on the subject:
A woman consults with a rabbi:
- What should I do? Three years ago my husband left the house for pickles and still hasn't returned.
“I would,” the rabbi replies, “advise you not to wait and open a jar of green peas. This is really killing everyone!
"Are you making light-salted cucumbers yourself?!"
"Yeah, and it's WILDLY hard!" I very, very rarely lie so blatantly.
One of the most favorite "vodka-guest" recipes.
The gulf between simplicity and effect - then you will understand!

Ingredients:

Cucumber
Garlic
Horseradish (roots and leaves)
Hot red pepper
Dill
Salt (large, not iodized) - 2 tablespoons (without a slide)
Water - 1 liter

Cooking:

Wash cucumbers. Cut off the tips of the cucumbers on both sides, pour cold water and leave for 2 hours.

Wash horseradish leaves and dill umbrellas.
Peel the garlic cloves and chop coarsely.
At the bottom of a clean jar, put dill umbrellas, horseradish leaves, garlic and peppercorns.
Lay the cucumbers, again put the dill, horseradish leaves and chopped garlic cloves - thus lay, alternating, cucumbers with spices until the entire jar is filled.

Prepare the brine:

Pour water into a saucepan, add salt, sugar and bring to a boil. Pour boiling brine over cucumbers and cover with a lid.

Cucumbers will be ready in about a day, but you can start eating earlier.

Pickled cucumbers in a bag

For those who do not like to wait a long time and want to taste crispy lightly salted cucumbers right now, I specially publish a recipe for very fast lightly salted cucumbers. They will certainly be ready in 5 - 6 hours after special dry salting. This recipe, lately, you very often asked to be published, so “Voila !!!” - I fulfill your requests. Such salted cucumbers are prepared in a bag, without brine and unnecessary trouble.

Ingredients:

for 1 kg of cucumbers:

2 tbsp. l. salt
1 tsp Sahara
3 garlic cloves
a few sprigs of dill and parsley

Cooking:

Wash cucumbers and cut lengthwise. We put them in a plastic bag.

For dry salting, pour salt into the bag and lay out coarsely chopped garlic cloves. We send finely chopped dill there. We tie a bag of cucumbers in a knot and put it in another bag for strength. Shake the contents well and store in the refrigerator.

Everything, after 5 - 6 hours, lightly salted cucumbers in a bag will be ready.

Quick pickled cucumbers

Salted cucumbers fast food are crispy and insanely flavorful. This recipe, in my opinion, is very simple and has two significant advantages: no need to mess with brine and minimal cooking time.

Ingredients:

for 3 kg of cucumbers: no more than 200 g of spices - greens and dill inflorescences
horseradish leaves
blackcurrant leaves or cherry garlic (for 3 liter jar 1 head of garlic)

brine:

for 1 liter of water - 1 tablespoon of salt

Cooking:

Wash cucumbers thoroughly in running water. We cut off their “buttocks” and put them in a plastic bag. We also add salt, spices, finely chopped garlic and herbs there. We tie the bag and shake it well so that the salt and spices are evenly distributed throughout the bag. Just in case, you can put the cucumbers in another bag, and for reliability, also put them in a bowl.

We leave our cucumbers at room temperature and after 5-6 hours lightly salted instant cucumbers will be ready for use. And if suddenly you don’t destroy them all at once, then it’s better to transfer them to a jar, close the lid and put them in the refrigerator.

I want to warn you that the cucumbers put in the refrigerator will continue to salt. So soon they will not be lightly salted at all, but very salty. Therefore, it is better not to stock up on such cucumbers for the future, “package” them as needed.

Enjoy your meal!

Quick salted cucumbers without brine, in a bag

What kind of dishes people did not come up with cucumbers. All over the world they are used for salads, sandwiches, snacks, canapes, stewed in vegetable stew, added to sauces, stuffed. American culinary specialists from Mississippi even managed to come up with a recipe for sweet cucumbers, soaking them in fruit syrups. Such sweet cucumbers are served, of course, in the form of a dessert.
In Russia, pickled and pickled cucumbers are traditionally very popular. Most often, cucumbers are salted for the future - for the winter. They are harvested immediately in large volumes, rolling up a whole arsenal of cans or even in the old fashioned way - barrels. After all, it should be enough for the whole winter, which we have such a long one. During the period of harvesting, a frequent guest on the table is lightly salted cucumbers, you will not taste such in winter.

However, now in any supermarket at any time of the year they sell fresh cucumbers. Therefore, you can also quickly make salted cucumbers at any time of the year.
Lightly salted cucumbers differ from classic pickled cucumbers mainly only in the pickling time. But the method of salting also matters. The recipe for salting in a bag has been known for a long time. Who first guessed to make lightly salted cucumbers in a regular plastic bag, history is silent, but we will still say a big thank you to this unknown culinary specialist! This quick recipe simple as all ingenious. We will need:

Option 1
cucumbers (not large) - 1 kg;
salt - 1 tbsp. l.; A tablespoon of salt should be without a slide
dill - 1 bunch.

Optionally, the recipe can also be supplemented with two or three or four cloves of garlic.

These amazing cucumbers are prepared very simply and quickly. They are incredibly flavorful and crispy. It's delicious to serve them mashed potatoes or boiled new potatoes.

Rinse the cucumbers well and cut off the "butt" from both ends. If you have large cucumbers, then they can be cut into several pieces, about 10-12 centimeters long.

Finely chop the dill.

Finely chop the garlic.

Wash the cucumbers, cut off the ends. Put cucumbers in a plastic bag.

Add dill, garlic, salt.

Tie the package well. For strength, it is better to place in another bag. Shake the bag of cucumbers thoroughly so that the salt, herbs and garlic are evenly distributed.

We put the package with cucumbers in the refrigerator for about 6-8 hours (however, it can be ready in 3-4 hours). It is advisable during this time to get the package a couple of times and shake it for a more uniform salting.

After the specified time, quick salted cucumbers will be absolutely ready. You yourself will understand this by the fresh appetizing aroma from the package.

We take out salted cucumbers from the bag, remove with a paper towel extra salt and serve to the table. The remaining cucumbers are removed in the refrigerator.

Lightly salted cucumbers prepared according to this wonderful recipe very tasty, strong, crispy.

Cucumbers pickled in this way are not stored for a long time, so you need to calculate in advance how much is needed for your family.

To minimize the cooking time of quick salted cucumbers, you need to cut them into circles or slices. Then salting will become almost instantaneous, and after 20 minutes they can be eaten.

Option 2
Young cucumbers - 1 kg;
Garlic - 1 head (or less);
Salt - 1 tablespoon;
Greens and spices: dill, currant leaves, cherry leaves, horseradish leaves or root, cloves (2-3 buds) and allspice (2-3 peas). Optional - basil and chili peppers.
2 cellophane bags

Cucumbers are prepared simply and quickly - in 4-5 hours
Rinse the cucumbers, cut off the ends. Cut the garlic into small pieces;
put cucumbers, herbs, spices in a bag. Salt. Shake a few times to distribute the dressing evenly. Tie up the package. Put in another bag (for reliability, so as not to leak). Leave for 4-5 hours at room temperature;
Store ready-salted cucumbers in the refrigerator (if you do not immediately gobble up)