I suggest you make pickles in a bag; a quick 5-minute recipe will help you out in moments when guests are just about to arrive. This snack is perfect for men with a glass of strong drink; cucumbers also go perfectly with young boiled potatoes, meat, poultry, cereals, etc.
Preparing cucumbers is a pleasure - put them in a bag in a couple of minutes and that’s it, you need to wait at least 20 minutes - the result will surprise you, but the longer the cucumbers lie in the bag, the tastier they will become. As a result, we will get salty cucumber slices with a subtle garlicky-sweet note. I also really like adding dill, it fits perfectly here.
So, if you like such recipes, then be sure to save it in your bookmarks, but in the meantime, head to the kitchen in a flash, let’s make cucumbers for lunch or dinner.
Ingredients:
- fresh cucumbers – 5-6 pcs.;
- garlic – 1-2 cloves;
- salt – 1 tbsp;
- sugar – 1 tsp;
- dill – 8-10 sprigs;
- allspice – 2-3 peas;
- bay leaf – 1 pc.
How to salt cucumbers in a bag
Prepare the cucumbers - wash well and dry; if the cucumbers are slightly wilted, transfer them to ice water and leave them alone for a couple of hours. Be sure to first test for bitterness; cucumbers should not be bitter under any circumstances.
Cut the cucumbers into slices, in which case they will be salted much faster, but if the waiting time is not pressing for you, you can simply cut off the ends on both sides and leave the cucumbers whole.
Transfer the cucumber slices into a clean plastic bag, immediately add salt and sugar, and add a little ground pepper if desired. Peel and rinse the garlic - take one large clove, or several small cloves. Press the garlic or grate it on a fine grater, transfer the garlic to a bag. Throw in the bay leaf.
Rinse and dry fresh dill, chop the dill finely and add to the bag with the cucumbers.
Close the bag and shake everything well so that each cucumber is coated with a mixture of salt, sugar and herbs.
There are a huge number of recipes for lightly salted cucumbers. Various spices, herbs and other ingredients are added to the brine. Many housewives have learned to cook lightly salted cucumbers in a bag - this way they are quickly soaked in spices and can be consumed almost immediately. But in the process of preparing them, you need to take into account a number of nuances.
During cooking, it is necessary to take into account such subtleties to make the dish even tastier:
- The smaller the fruit, the faster they are soaked. Therefore, if you need to quickly prepare a tasty dish, you need to choose small varieties of vegetables.
- In a regular plastic bag they salt out slowly. It is ideal to use plastic bags with a special clasp. This creates something like a vacuum, so the pickling process moves much faster.
- You can also leave them at room temperature for a while, due to which they begin to sour.
- You can cut the cucumbers - this way they will be completely soaked. Or you can leave them in their entire form - the skin will be salty, and the middle will be fresh, you will get a very unusual taste.
- Add spices with caution so as not to overdo it. Otherwise, they will “drown out” the taste of the main ingredient.
- Be sure to use coarse rock salt. Iodized salt is not suitable as it greatly softens the vegetables.
- Spices and herbs can be selected to suit your taste. But the best combinations with cucumbers are dill, parsley, garlic, horseradish and currant leaves, and allspice.
- It must be remembered that the longer you keep cucumbers in a bag with pepper, the spicier they will become. Therefore, if hot peppers are added, it is better to remove them from the bag after 1-2 hours.
These cucumbers are very easy to prepare, no effort required.
Selection and preparation of the main ingredient
It is better to take young cucumbers, not large ones, up to 10 cm long. They are better salted. It is desirable that all fruits be the same size. If they differ, they may salt unevenly. The variety can be any. But many note that salad cucumbers are much tastier.
It is advisable to pickle fresh cucumbers. If they stand for a couple of days, the moisture will evaporate from them and they will wilt. Therefore, the taste of the prepared dish may deteriorate a little, and the cucumbers will not be crispy.
No special preparation is required for the vegetables. It is enough to wash them well, remove roots and debris. There is no need to cut them. But in order for them to soak better, they can be divided into quarters, circles or in half.
How to prepare lightly salted cucumbers in bags at home
Pickling cucumbers at home on your own will not be difficult even for novice housewives. There are a huge number of recipes, but they are all very simple and require a minimum of ingredients.
Quick recipe in 5 minutes step by step
Preparing cucumbers in a bag is easy. This can be done quickly, in about 5 minutes, if you follow this recipe. You need to take:
- 1 kg of cucumbers;
- 1 tsp. salt;
- garlic clove;
- 2 tbsp. l. vegetable oil;
- a mixture of dry seasonings to taste.
The dish is prepared without brine in a plastic bag. Cucumbers must be cut into quarters or thick slices and placed in a bag. Add finely chopped dill, garlic, seasonings and oil. Tie the bag, shake a little and leave at room temperature.
You can eat these cucumbers right away or wait a few hours - this way they will be even tastier.
Spicy pickled cucumbers
To pickle hot cucumbers, you will need the following ingredients:
- 1 kg of fresh cucumbers;
- dill;
- several cloves of garlic;
- 1 tbsp. l. salt;
- hot pepper pod;
- You can also add cloves and basil if desired.
Cut off the “butts” of vegetables, put them in a bag, add all the other ingredients. The pepper should not be cut, and even the tail should not be removed. Otherwise the dish will turn out too spicy. Shake the bag several times and place in the refrigerator to marinate. You can use this salting after just a few hours.
Cucumbers in a plastic bag for 2 hours in the refrigerator
At room temperature, cucumbers may soften slightly. To preserve their crunch, it is recommended to immediately put the pickling in the refrigerator. These cucumbers will be ready to eat within 2 hours. But it is better to leave them for a longer period of time so that they are saturated with spices.
You will need the following ingredients:
- 1 kg of small cucumbers;
- 30 ml vegetable oil;
- peppercorns (about 15-20 peas);
- garlic - 2 cloves;
- horseradish leaves - 2 pieces;
- 1 tbsp. l. salt;
- dill and parsley.
Place horseradish leaves on the bottom of a plastic bag. Cut the cucumbers in half and place them on top of the horseradish. Pour in vegetable oil, add salt, pepper, whole garlic, chopped herbs. Shake the bag and tie it, release the air. Place in the refrigerator and leave for several hours. After 2-3 hours, pour the cucumbers into a bowl and place them back in the refrigerator. This dish is ready to eat.
With garlic and herbs
To salt cucumbers according to this recipe you need to take:
- 1 kg of cucumbers;
- half a hot pepper;
- 100 g chopped greens - dill, parsley, green onions, lettuce, basil, cilantro;
- 5 cloves of garlic;
- 1 tbsp. l. salt and 0.5 tbsp. l. Sahara;
- several dill umbrellas.
You can use large cucumbers for this recipe. They must be peeled and cut into four parts. Cut the pepper into half rings, divide the garlic cloves in half, and tear the dill umbrellas into several pieces. Place all ingredients in a bag and leave in the refrigerator for a while.
With dill
To make delicious lightly salted cucumbers according to this recipe, you will need the following ingredients:
- 1 kg of cucumbers;
- 2 large bunches of dill;
- 1 medium bunch of green onions;
- 1 tbsp. l. salt;
- 2 tbsp. l. vegetable oil;
- allspice;
- 2 bay leaves.
Place whole cucumbers and finely chopped dill in a plastic bag. Salt and pepper. Leave for a few minutes at room temperature so that the vegetables soften a little and release their juice. Add the remaining ingredients, stir well and place in the refrigerator.
With mustard
Cucumbers with mustard turn out like pickled ones - very crispy and hard. To prepare them you need to use the following ingredients:
- 1 kg of medium-sized vegetables;
- 1 cup mustard (you can also use dry mustard - 1 tbsp);
- 1 bunch of dill;
- half a head of garlic;
- 1 tbsp. l. salt.
Cut the cucumbers in half. Add the remaining ingredients and stir well until the mustard mixture coats each vegetable. Seal the bag and place in the refrigerator.
How long and how is the finished product stored?
Freshly pickled cucumbers retain their taste for one day. If you leave them in the bag, they will marinate further, resulting in them becoming salty. Therefore, lovers of lightly salted cucumbers are recommended to prepare a new portion of the dish every day.
You can slow down the fermentation process by removing the vegetables from the bag and rinsing them with boiled water. Be sure to store them in the refrigerator - this way they will turn sour less. But it is not recommended to keep such cucumbers for longer than 3 days - they will become soft and lose their taste.
Good afternoon dear readers. During the summer season, you should always have a recipe for lightly salted cucumbers on hand. As you know, cucumber is the most popular snack. Cucumbers go well with meat, potatoes and fish.
Preparing lightly salted cucumbers is really simple. The set of products is minimal and can be found in any home with a kitchen.
For salting, choose smaller and younger cucumbers, preferably home-made ones. You can use non-standard cucumbers. If the remaining cucumbers are too large, it is better to divide such cucumbers into several parts so they will be salted faster.
For pickling, we select short-fruited and small specimens. If you don’t have time and you want to quickly get the finished product, it’s better to cut the cucumbers in half so they will be ready the next morning. If you have time to wait, salt whole, the waiting time will be 2-3 days.
INGREDIENTS:
- Cucumbers 1 kg.
- Allspice peas.
- 2-3 cloves of garlic.
- Dill stems (it is the stems, not the leaves themselves; if you have dill umbrellas, this is even better).
- Salt 2 tablespoons per 1 liter of water.
- A teaspoon of salt.
COOKING PROCESS:
And since we are preparing a classic recipe for lightly salted cucumbers, there is no need to cut the cucumbers. The only thing is that you need to cut off the ends of each fruit.
☑ Wash the cucumbers, trim off the tails and butts.
☑ Wash the greens and finely chop them.
If the garlic is young, you can use it with the peel. The only thing you need to do is wash it well.
☑ Throw a few peas of allspice, garlic and half of the dill into the bottom of a jar or pan.
☑ Place the cucumbers carefully. And add a little salt.
☑ For a liter of water, pour two tablespoons of salt and a teaspoon of sugar, stir everything well until the salt dissolves and pour this water over the cucumbers. The water should be warm.
☑ Add the remaining dill and cover the dish with a lid.
☑ We wait for the brine in the cucumbers to cool, close the lid and put it in a cool place. In 2 days you will have fragrant lightly salted cucumbers on your table.
Bon appetit.
Lightly salted cucumbers in a bag quick recipe in 5 minutes
And so, dear friends, now we’re talking about how to quickly prepare lightly salted cucumbers in almost 5 minutes.
INGREDIENTS:
- Cucumbers 3-5 pieces.
- Garlic 1-2 cloves.
- Dill 5 sprigs
- Hot pepper - a quarter of a peppercorn.
- Salt Literally a teaspoon.
- Sugar is twice as much as salt.
- Allspice, a few peas.
COOKING PROCESS:
☑ Wash the cucumbers, cut off the ends and cut lengthwise into 4 pieces. Place in a plastic bag.
☑ Peel the garlic, finely chop it, add a little salt and rub it with a knife on a cutting board. Grind the garlic and salt with the flat part of a knife until it becomes a porridge. We send to cucumbers.
☑ Place allspice on a board with the flat part of a knife, crush the peas and place in a bag.
☑ Take a quarter of a bunch of dill. This is literally 3-5 branches and tear off the stems. This recipe only requires the stems. Finely chop, add salt and chop the dill and salt again; this will speed up the process of releasing the juice to the dill, and therefore the aroma. And we also send everything to the cucumbers in a bag.
☑ Finely chop the quartered hot pepper and place it in a general bag.
☑ Add salt and sugar to the bag.
☑ It is better to close the package if it is a special package with a clip. Well, if there is no such thing, then a standard cellophane bag will do.
☑ We tie the bag and shake it for 2-3 minutes. The cucumbers in the bag can even be hit on the table with the bag several times.
It’s better to put them in several bags so that the bag doesn’t tear due to impact and your cucumbers don’t scatter all over the kitchen.
☑ During this shaking, all the ingredients in the bag are mixed well and literally beaten into the cucumbers. This allows the fruits to be imbued with the aromas of dill, pepper and garlic in the shortest possible time. After shaking for 3 minutes, the lightly salted cucumbers in the bag are completely ready. Now you have a great lunch appetizer. If you want to slightly enhance the taste of lightly salted cucumbers, place the bag in the refrigerator for 10-20 minutes. Bon appetit.
If you don't have a package on hand. Instead, you can take a small saucepan with a lid, put all the necessary ingredients in the saucepan, cover with a lid and shake the cucumbers in the saucepan, the effect will be the same.
Bon appetit.
Instant lightly salted cucumbers recipe according to the East
INGREDIENTS:
- 5-6 medium cucumbers.
- Half a hot pepper.
- 3-4 cloves of garlic.
- 3-4 sprigs of cilantro.
- A tablespoon of soy sauce.
- A tablespoon of vegetable oil (ideally sesame).
- Two pinches of salt.
- A pinch of sugar.
COOKING PROCESS:
☑ Wash the cucumbers and cut off the ends. Cut into 4 pieces lengthwise and then cut each piece crosswise. In general, cut the cucumber into 8 parts and put it in a bowl.
☑ Finely chop half a hot pepper and place it in a bowl with the cucumbers. This is the recipe, but you can use a little less hot pepper.
☑ Peel the garlic and chop finely.
☑ Finely chop the cilantro.
☑ Place all ingredients in a common bowl.
☑ Add soy sauce and vegetable oil.
☑ Mix everything well.
☑ Take a mashed potato masher and crush the cucumbers in a bowl. The recipe is called broken cucumbers. While beating the cucumbers with a masher, all the aromas of the spices are literally driven into the cucumbers, which allows you to prepare lightly salted cucumbers in just 5 minutes.
Bon appetit.
Lightly salted cucumbers in mineral water
Try cooking lightly salted cucumbers in mineral water. One of a number of quick and tasty recipes, try preparing cucumbers using this recipe; perhaps you will like it more than others and become your favorite.
INGREDIENTS:
- 1 kg of cucumbers.
- 1 liter of mineral water.
- 2 tablespoons salt.
- Garlic 2-4 cloves.
- A bunch of dill (there are umbrellas, it’s better to use them)
- A teaspoon of salt.
- A few peas of allspice.
COOKING PROCESS:
☑ When washing cucumbers, cut off the tails and butts.
☑ Peel the garlic and cut it into circles.
☑ Finely chop the dill if it’s not umbrellas. Umbrellas can simply be torn by hand.
☑ Add two tablespoons of salt and a teaspoon of sugar to mineral water. Stir.
☑ Place a layer of cucumbers in a jar and sprinkle with dill and garlic.
☑ Throw in the peppers and add another layer of cucumbers and then dill. And so on until the top of the jar or until the cucumbers run out.
☑ Pour the brine into the jar. Leave the jar in a cool place for a day. A day later, the cucumbers are salted and ready to eat. Here is a simple recipe for preparing lightly salted cucumbers in mineral water.
Bon appetit.
Lightly salted zucchini recipe
Yes, not only cucumbers can be lightly salted, but here is a recipe for lightly salted zucchini for you to think about. This will allow you to offer your guests something new and not yet so hackneyed. To begin with, let’s prepare a small portion for testing, so to speak.
INGREDIENTS:
- Half a kilo of young zucchini.
- Half a liter of water.
- A tablespoon of salt.
- Half a teaspoon of sugar.
- 2-3 cloves of garlic.
- Allspice peas.
- A bunch of dill.
- Horseradish leaves.
COOKING PROCESS:
☑ Only young zucchini or zucchini are suitable for pickling. Only those fruits that do not have rough skin.
☑ When washing the zucchini, remove the stalk.
☑ Cut the zucchini into circles no larger than 2 cm.
☑ Finely chop the garlic and dill.
☑ You can simply tear the horseradish leaves with your hands into pieces so that they fit into the jar.
☑ Distribute the greens with garlic along the bottom of the jar and put chopped zucchini on top, sprinkle with herbs and allspice.
☑ Put the water on the stove, bring it to a warm state, pour in salt and sugar and dissolve.
☑ Pour brine over the zucchini. Place the container with the zucchini in a cool place for 4-5 hours. After the allotted time, lightly salted zucchini is completely ready. Bon appetit.
Crispy lightly salted cucumbers recipe
The crunch of a fresh cucumber just picked from the garden is what comes to mind on winter evenings. And of course I want to leave this crunch for as long as possible. There are several conditions under which salted cucumbers will have a pleasant crunch.
The first condition is to pre-soak the cucumbers in water before salting. We wash each cucumber well, cut off the tails and butts, put them in a saucepan and fill with water. Before salting, soak the cucumbers in water for 2-3 hours. During this time, they will be saturated with water and in the future your lightly salted cucumbers will be crispy.
The second condition is the use of horseradish leaves in the brine, which will also give the cucumbers additional crunchiness.
Well, the third condition is to add a few sprigs of such a herb as parasitus to the brine. My grandmother always put one or two sprigs of asparagus on a 3-liter jar of cucumbers. She said that it is thanks to this herb that cucumbers become crispy.
It’s very quick and easy to prepare lightly salted cucumbers in a bag in 5 minutes or 4 hours - aromatic, crispy, delicious!
Lightly salted cucumbers can be prepared not only in brine, but also in a regular plastic bag, and very simply. Lightly salted cucumbers in a bag are not inferior in taste to those prepared in the usual way; they are just as crispy and aromatic. If you salt them in the evening, a great snack is ready in the morning!
- cucumber – 5 pcs.
- green onion - 1 piece
- parsley - 1 bunch
- sunflower oil - 1 tsp.
- garlic - 5 cloves
- dill - 1 bunch
- sea salt - 1 tbsp.
- allspice - 1 g
Wash the cucumbers and grass. You can add any herb, if someone likes it spicier, then you can add more garlic.
Cut off the butts of the cucumbers, make cuts on the cucumbers themselves.
Stuff peeled and sliced garlic into the slits of the cucumbers; place the cucumbers and the remaining garlic in a clean, preferably new, bag.
Add chopped and mashed greens, salt and pepper to the cucumber bag. Tie the bag, shake it so that the cucumbers are covered with herbs, onions and peppers, put everything in the refrigerator for an hour. Bon appetit!
Recipe 2: how to make lightly salted cucumbers in 5 minutes
They cook very quickly, are salted in their own juice and are completely ready when you open the package. Serve quick-pickled cucumbers with any dish: meat or fish, vegetables, or simply as a separate appetizer.
- 0.5 kg of fresh cucumbers;
- 1 tbsp. salt;
- 2-3 cloves of garlic;
- 2-3 leaves of horseradish;
- greens to taste.
This is an ideal option for taking vegetables with you on the road - before leaving, just put them in a bag and sprinkle with the necessary spices, and at the end of the trip, open the bag and put its contents on plates. The aroma of pickles in garlic dressing will immediately float around and irritate other fellow travelers.
Rinse the cucumbers thoroughly in water, removing thorns and dirt. Then cut the tails off both sides of the vegetables and cut them vertically into quarters.
Place the washed horseradish leaves in a prepared durable bag and the cucumber slices on them. The juice from the horseradish leaves will keep the cucumbers crisp and firm.
Add table salt, iodized salt if desired. Depending on taste preferences, the amount of salt can be varied.
Peel the garlic cloves and rinse them in water, then cut into slices. You can also pass them through a press. Add chopped cucumbers to the bag along with chopped herbs, such as dill.
Tie the bag, leaving a little space in it, and gently mix its contents in your hands so that the cucumber quarters are completely saturated with spices.
Allow the bag to rest for a minimum of 5 minutes and a maximum of 30 minutes before untying it. It is best to place the bag of cucumbers in the cold, if possible. During this time, the quartered vegetables will release their juice and absorb the aroma of the remaining ingredients. Place lightly salted quick-cooking cucumbers on a dish or plate and serve immediately.
Recipe 3: lightly salted cucumbers in a bag - in 2 hours
- Cucumbers - 500 grams
- Salt - 1 teaspoon
- Dill - 1 Bunch
- Tarragon - 1 piece (twig)
- Currant leaf - 2 pieces
- Parsley - To taste
- Ground red pepper - To taste
- Garlic - 1-2 cloves
- Sugar - 1 teaspoon
Wash vegetables and herbs, peel garlic.
Cut off the ends of the cucumbers, cut them into cubes, cut the garlic into thin slices. Chop all the greens, except the currant leaf. Crush the currant leaf a little with your hands. Place everything in a bag. Add salt, sugar and pepper to taste.
Close, mix everything, distributing the salt and herbs throughout the bag. Now shake the bag vigorously for 1-2 minutes. Leave the bag in the refrigerator for 2-2.5 hours.
Serve lightly salted cucumbers with unrefined vegetable oil with new potatoes. Bon appetit!
Recipe 4, simple: lightly salted cucumbers in a bag
The cucumbers turn out incredibly tasty every time: crispy, moderately salty, with a slight garlic-dill smell, with a bright green color. Well, just delicious!
- Cucumbers – 1 kg
- Dill greens - 1 bunch
- Garlic - 4 cloves
- Salt - 2 tsp.
Wash the cucumbers, cut off the edges on both sides and make random 3-4 shallow cuts on each vegetable.
Pass the peeled garlic cloves through a press or chop them very finely.
Chop the dill greens medium, not very finely.
Now take a thick plastic bag and put the prepared cucumbers in it.
Add garlic, salt and dill to the bag with the cucumbers.
Seal the bag and vigorously mix the contents to evenly distribute all the ingredients.
Place the bag of cucumbers in the refrigerator for literally 30-40 minutes.
In order not to lose all the cucumbers, you can place them in two bags for safety.
Lightly salted cucumbers in a bag are ready!
These cucumbers are just a godsend for boiled new potatoes and an excellent appetizer for the holiday table.
Recipe 5: cucumbers with coriander, pickled in a bag
- 500-600 g small fresh cucumbers
- 1 tsp. coarse salt with a small slide
- 30-40 g dill
- 3-4 cloves of garlic
- 0.5 tsp. ground coriander
- a pinch of hot pepper
Try to choose small, dense cucumbers; they salt quickly and evenly.
Finely chop the dill along with the hard stems. It is not necessary to take only dill; any greens can be used.
We cut the cucumbers on both sides. If they are not too small, you can cut them in half, then they will salt faster.
Combine salt, pepper and coriander. Mix.
Place the cucumbers in a plastic bag. Squeeze the garlic there through a press, pour in chopped herbs and salt with spices. If you have a summer house, you can add chopped horseradish leaves and a couple of currant and cherry leaves.
It's convenient to use a heavy-duty double-seal bag, but regular bags work just fine. If they are thin, insert them one inside the other.
Close or tie the bag tightly and shake it well several times.
Then put the bag in the refrigerator for 4 hours or overnight. And in the morning the cucumbers are ready!
Recipe 6: crispy lightly salted cucumbers with garlic
- Fresh black currant leaves 3 pcs.
- Refined sunflower oil 5 tbsp. l.
- Cucumbers 2000 g
- Sugar 1 tbsp. l.
- Salt 1 tbsp. l.
- Dill green rosettes 2 pcs.
- Fresh dill 1 bunch
- Table vinegar 1 tbsp. l.
- Garlic 2 cloves
Our crispy lightly salted cucumbers in a bag. Bon appetit!
Recipe 7, step by step: salt cucumbers in a bag 3 hours before
- young cucumbers – 1 kg;
- fresh dill - 1 large bunch;
- garlic – 4 cloves;
- coarse table salt – 1 tbsp. l. with a slide.
Wash the cucumbers thoroughly and then soak them in ice water for one hour. The bitterness will go away and the vegetables will turn out crispier.
Cut off the tails of all the vegetables on both sides and prick them with a fork. This will allow them to quickly soak in salt and release juice.
Wash the dill sprigs and dry them on a napkin. We will cut off the stems; we will not use them for cooking. Finely chop the greens with a knife.
Peel the cloves of young garlic, prick them with a fork, and finely chop them.
Place half of the cucumbers in a thick plastic bag. Sprinkle them with half the chopped dill and half the salt.
Then place 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 tie the bag so that there is a lot of air left in it (about 1/3 of the volume). Shake it well and rub it so that the ingredients are mixed and the cucumbers release their juice.
Place the bag 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 of vegetables several times so that the released juice is evenly distributed throughout the bag.
After a day, lightly salted cucumbers in a bag with garlic will be marinated in their own juice and will be ready. They can be added to meat or vegetable salads, used to prepare various snacks, okroshka.
Day-old cucumbers store well, and over time they only become tastier.
Recipe 8: aromatic cucumbers cooked in a bag
An amazingly simple and quick recipe for lightly salted cucumbers in a bag, which are prepared without brine. This cucumber dish does not require much effort, and even a culinary novice can master the recipe.
- Cucumbers (small) – 1 kg
- Young garlic - 1 head
- Dill greens - 1 bunch
- Parsley - 1 bunch
- Ground black pepper - 0.5 teaspoon
- Salt - 1 teaspoon
- Coriander - 0.5 teaspoon
- Cloves - 0.25 teaspoon
- Allspice peas - 8 pcs.
Wash the cucumbers and trim the edges. Wash the greens and chop coarsely. Peel, wash and chop the garlic.
Place all the ingredients in a bag, tie it and shake well so that all the spices are evenly distributed. Place the bag in the refrigerator overnight.
Lightly salted cucumbers in the bag are already ready.
You want spicy pickled cucumbers not only in the cold season. In the summer, you want to put lightly salted cucumbers on the table instead of the usual vegetable salad, which go well with young boiled potatoes and other dishes. I want to eat them quickly, and not wait three days. Well, there are proven quick ways to prepare cucumbers. We suggest making quick lightly salted cucumbers in a bag step by step. These simple cooking methods should be in every housewife's arsenal! And our tips with photos will help you.
Rules for choosing cucumbers for pickling
When choosing vegetables for pickling, you must pay attention to several important factors:
- the color of the cucumbers must have a rich green tint (can be either light or dark), without any signs of yellowness or various spots;
- pimples also play an important role in the selection of a quality product - if they have black dots on them, then the cucumbers are ideal for pickling, but if the thorns on the pimples are white, then these are salad varieties and in no case will they be suitable for preservation;
- the skin of the fruit for pickling must certainly be thin, because it is thanks to this factor that the cucumbers are quickly and well soaked in brine;
- check the freshness of vegetables. Freshly picked cucumbers will be covered with a whitish coating, and the cut area on the petiole will not have time to dry. The freshest ones can be found at the market.
- and, finally, size - small vegetables up to 7-9 cm in length are considered the best for canning; they have delicate, watery seeds and are perfectly salted.
Cooking secrets
To ensure that lightly salted cucumbers do not disappoint you, it is worth knowing a few tips for preparing them. Following them, your snack will be crispy and very tasty.
Under no circumstances should you use sea, iodized or any other salt other than table rock salt, otherwise the fruits will soften.
Lightly salted cucumbers in a bag per day
We bought fresh cucumbers at the market, straight from the garden - and the next day you can savor the spicy cucumbers with garlic and dill, which can be prepared in just a day. A step-by-step recipe to help you.
Ingredients
Servings: – + 10
- fresh cucumbers 1 kg
- coarse rock salt 1 tbsp. l.
- sugar 1 tbsp. l.
- garlic 3-4 cloves
- green dill 1 bunch
Per serving
Calories: 13 kcal
Proteins: 0.9 g
Fats: 0.1 g
Carbohydrates: 2.1 g
15 minutes. Video recipe Print
Choose cucumbers as advised above.
Bring them home, wash them thoroughly and cut off the ends. If you couldn’t find small ones, then cut the fruits into 2 parts crosswise and make punctures in the skin in several places.
Use only fragrant, homemade dill. Wash the garlic and herbs and chop finely.
To pickle cucumbers, take a new bag. Slider bags that close are very convenient. They come in large volumes, for example, 3-liter. You can also use a regular one, but then it’s better to take two (put the second one on top for greater strength).
Fold the cucumbers, add salt, sugar, garlic and dill. Stir so that the seasoning does not accumulate in one place. If you have a slider bag, then zip it up. You tie the regular one well.
For the first few hours, leave the cucumbers in the kitchen, and turn it over and shake it every hour. And then put it in the refrigerator. A day later, lightly salted cucumbers with garlic and herbs are ready. You can leave them in the bag where they were salted, but if you put them in a jar with the brine and seal them, there is no danger of the juices leaking out.
Quick snack in 2 hours
If you bought fresh cucumbers at the market in the morning and don’t want to wait until the next day, then we offer the following way to pickle them quickly, in just 2 hours.
- You use the same products as in the previous recipe. Trim the cucumbers on both sides. And then be sure to cut lengthwise into 2 or 4 parts, otherwise they will not be saturated with salt and the taste of the other ingredients.
- Place the cucumbers in a dry bag. Finely chop the dill and garlic and add it there. Sprinkle with salt and sugar and mix thoroughly.
- You fasten the bag (slider) or tie it tightly. Then shake.
- Place in the refrigerator for 2 hours.
- Your work doesn’t end there: you need to turn the bag over 3 times an hour so that the cucumbers are saturated with the aroma of the seasonings.
- After time, take out the cucumbers and crunch with gusto!
Cucumbers in a bag in 5 minutes
Relatives unexpectedly came to visit you, and you don’t have a snack to complement the dish? No problem, you can grind spicy cucumbers in 5 minutes. A cucumber appetizer will make your table beautiful and varied.
- You use all the same ingredients. Cut the cucumbers into strips or wide circles, as you prefer.
- Finely chop the aromatic dill, and this time pass the garlic through a garlic press, then it will more quickly saturate our vegetables. Due to lack of time, the taste of cucumbers will be slightly different from those that have been salted for a day or longer. But to feel the sourness, you can add 1 tablespoon of lemon juice or apple cider vinegar for every kilogram of food.
- Place all the recipe ingredients in a tight bag and tie it tightly. If the package is thin, it will tear during the following actions.
- Now shake it for five minutes. You can sometimes even tap the bag on the table, but you need to do this carefully. That's it, the dish is ready, you can put it on a plate and serve.
The benefits and harms of quick lightly salted cucumbers
Like any other product, lightly salted cucumbers have both positive aspects and contraindications for their use.
If we talk about the benefits, they are colossal - vegetables prepared in this way contain a huge amount of ascorbic acid and other nutrients that are quickly absorbed by the body, which do not dissolve when lightly salted. The high content of useful macro- and microelements in lightly salted cucumbers can significantly increase the performance of the gastrointestinal tract, awaken a healthy appetite, remove all toxins, forget about cramps in the limbs and various types of spasms for a long time, relieve the effects of hangover syndrome, and also serve as an excellent prevention of atherosclerosis. Among other things, due to its fairly low calorie content, this snack can be included in the diet of people who watch their figure and play sports.
However, despite such a huge number of advantages, there are still some contraindications to the use of lightly salted cucumbers, since in some cases they may not only not be beneficial, but also cause significant damage to the body. In particular, people suffering from gastritis of various origins, frequent swelling of the extremities and kidney problems, high acidity of the stomach, ulcers and other gastrointestinal diseases, as well as individual intolerance to various seasonings and products added to the brine, should completely avoid this snack.
It is worth noting that lightly salted cucumbers in a bag are not stored for a long time - up to three days in the refrigerator. But they are usually eaten faster because the savory snack is very appetizing and goes well with many hot dishes, sandwiches and even meat pies. So cook and enjoy not only the taste, but also the view - they are beautiful, just like in the photo!
