How salted cucumbers are made in a bag. How to get delicious pickled cucumbers in the fastest way? Just cook them in a bag! How much and how the finished product is stored

Summer is the season for salted cucumbers. Lightly salted cucumbers differ from salted cucumbers in the cooking time and pickling method. Someone makes them, someone hot. And I do it completely without brine, in a dry way - in a bag. This recipe has been known for a very long time. It is especially relevant for giving, for trips to nature. In this way I make cucumbers at work, in the office. The aroma is indescribable! Even in winter, when you want, you can cook quick salted greenhouse cucumbers. This recipe is for those who do not like to wait a long time, because the cucumbers are ready in a few hours. Such cucumbers are stored for a short time in the refrigerator, but usually they do not stale, but are eaten very quickly. The recipe for cucumbers in the package is simple and untroubled, not requiring much effort, anyone can handle pickling cucumbers according to this recipe.

Ingredients:

• 1 kg cucumbers
• 1 tablespoon of coarse salt without top.
• a bunch of dill (you can take both greens and umbrellas)
• 3-5 cloves of garlic, more, cucumbers will only be more fragrant

Preparing salted cucumbers in a bag:

Rinse the cucumbers well, cut off their ends. So the cucumbers will pickle faster.

Rinse dill greens, cut. Peel the garlic cloves, finely chop or pass through a press, so it will be even more fragrant.

In a new plastic bag we put cucumbers, salt, dill, garlic. We tie the bag, and shake it vigorously so that the salt and spices are well distributed inside the bag.

All! You don't have to do anything else!

We leave the cucumbers for three hours on the table, and then put them in the refrigerator. And you can immediately put it in the refrigerator. For safety, so that the brine does not leak out, which will turn out in a small amount, you can put the cucumbers in the second bag, or put them on a plate.

After five hours, salted cucumbers in a bag can already be eaten. Perfect with new potatoes. They also go well in salads.

I usually do at night. Best of all, cucumbers are salted in a day or two. Cucumbers are strong, crispy and very tasty.

They should not be stored in the refrigerator for more than a week, and you will eat them earlier. For harvesting for future use for long-term storage, this method is not suitable. When you eat, make more.

For men, you can add a piece of chopped red hot pepper, quite a bit, it will add extra piquancy to the cucumbers.

Crispy cucumbers and bon appetit!!!

Thanks to Oksana Baybakova for the recipe with a photo!

Sincerely, .

Everything is changing, and even the usual cooking technologies are simplified so much that one can only be surprised! This also applies to homemade pickles, so you will be interested to learn about pickling cucumbers in a bag - a way to pickle cucumbers tasty and easy! No need to conjure over the marinade, no need to sterilize jars and lids, but only have a burning desire to cook a fragrant snack!

Pickling cucumbers in a bag is also called dry salting. This method allows you to deliciously pickle cucumbers in a very short time and get your favorite salted cucumbers in just an hour or two! Therefore, this method of salting has gained unprecedented popularity.

For quick pickling of cucumbers “dry”, it is enough to know the basic recipe. The basic recipe is so simple that even a child can reproduce it!

How to pickle cucumbers in a bag

Ingredients

• - 1 kg + -
• - taste + -
• — several large teeth + -
• - 1 tbsp. l. + -
• - 1 tsp + -
• Tarragon - a few sprigs + -

Cooking

1. Fruits of a small size (preferably about the same), wash and cut off the tips. With a toothpick, we make several deep holes in each cucumber. We put the vegetables in a tight bag made of food-safe polyethylene.

2. Umbrellas of dill, together with the seeds, grind in the palms, crumple the tarragon sprigs, peel the garlic and cut into plates. Spread the spices and herbs on top of the cucumbers, add salt and sugar.

3. We tightly tie the bag with all the components and begin to rub them together with our hands through a film of plastic containers. After all, how to salt cucumbers with a simple salting, if you do not diligently mix them with salt and the rest of the ingredients of this salting?

4. We put the bag with cucumbers in another bag and leave it alone at room temperature for 2-3 hours. Periodically, every 30-40 minutes, shake the polyethylene container and mix its contents. After 3 hours, we move our future salted cucumbers to the refrigerator, otherwise they may peroxide and become too salty and soft.

5. After 8-10 hours, pickles in a bag will be ready to serve! Bon appetit!

How delicious to pickle cucumbers in one or two hours?

So quickly you can get your favorite snack in a dry way, moreover, using the basic recipe for pickling cucumbers in a bag!

The quick recipe differs from the basic one only by cutting the main product. For fleeting pickling, we not only pierce the cucumbers with a toothpick, but also cut each fruit into 2-4 parts along the fibers. We fall asleep with herbs and spices and leave in a warm place for fermentation. After a couple of hours (if you are patient) the appetizer is ready, although after an hour you can taste it!

Pickled cucumbers in a bag in their own juice

This is a great way to make a stunning appetizer! We do everything the same as in the previous recipe, just add a couple more fruits, chopped on a coarse grater. These extra cucumbers are the ones you rejected.

Pickles in this case have a mild taste and incredible aroma! And creative housewives then use this cucumber shavings to make summer pickle, and besides the “shavings”, there are all the spices and seasonings for this soup. But remember that the soup does not need additional salt!

How to pickle cucumbers in a bag is not a difficult science. But in every science there are axioms, and this one also has its own axioms-rules. We share:

* Cookie Tips

• For pickling cucumbers in a package, you need to choose young, thin-skinned cucumbers of a light green color. Small pimples and the elasticity of the fruit will only improve the taste and crunchiness of the pickles.
• If your cucumbers are not “straight from the garden”, then soaking them in water for a couple of hours will restore their freshness.
• Be sure to cut off the ends of the fruit. Firstly, all nitrates accumulate there; secondly, vegetables are salted faster.
• Spicy spices, such as black peppercorns and powder, red pepper, etc., only make the pickles softer, and therefore they should be added strictly dosed. It is better to sprinkle with pepper already ready-to-eat pickles.
• Do not stuff plastic containers too tightly! Leave space for good mixing of cucumbers with spices and salt, as well as for air circulation.
• To the standard herbs that are included in the basic recipe, add oak leaves and bark, currant and cherry leaves. The composition of the substances in the leaves contains tannin components, which are impregnated with cucumbers, becoming crispy and dense.
• Salt for pickling cucumbers is used only stone! It is not recommended to use iodized, because iodine gives a taste - this is, firstly, and secondly, iodine softens the flesh of vegetables and they peroxide.
• Using the dry salting method, you can pickle zucchini, cauliflower inflorescences, garlic, carrots, onions, mushrooms, herring and other fish.

Listening to the advice of experienced masters for pickling cucumbers in a bag, as well as general recommendations for preparing pickles, you will never fail. Not only all family members, but also all connoisseurs of your culinary masterpieces will come running to your lightly salted snack!

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! Bon appetit!

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 stews, 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 fresh cucumbers are sold. 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 period. 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 still say a big thank you to this unknown chef! This quick recipe is as simple as all genius. 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 is very tasty to serve them with 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 excess salt with a paper towel and serve. The remaining cucumbers are removed in the refrigerator.

Salted cucumbers prepared according to this wonderful recipe are 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)

Crispy lightly salted cucumbers are an excellent side dish for both meat and lean dishes. Delicious cold appetizer that can be prepared almost instantly. No need to fiddle with brine and roll up jars. Just a few ingredients, a little bit of waiting and invite the household to the table.

Ingredients for lightly salted cucumbers in the package:

• cucumbers - 1 kg;
• garlic - 1 head (if desired, the amount of garlic can be reduced or increased);
• salt - 1 tbsp. l;
• dill - a bunch;
• hot pepper - 1/3 (for lovers of hot);
• black peppercorns - 3-5 pieces;
• cellophane bags - at least 2 pieces.

Store the bag of cucumbers at room temperature for 1 to 4 hours. The longer they are salted, the tastier the result will be, but you can eat it in an hour. Store cooked cucumbers in the refrigerator. This method of preparation is called "dry salting".

If possible, you can add one leaf of cherry, currant, horseradish. Fans of spicy flavors should add 3-5 peas of allspice. Peas can be crushed with a rolling pin to enhance the flavor. Serve ready-made lightly salted cucumbers with meat or vegetable dishes. Fast and tasty.

Spend a minimum of effort and get the maximum taste!

In the bag you can store clothes, kitchen utensils, letters, or you can store crispy lightly salted cucumbers. True, not for long, because. are eaten quickly.

Recipe content:

Now is the height of the season for lightly salted cucumbers. This wonderful snack combines the freshness of summer vegetables with bright spicy, salty and spicy flavors at the same time. It is for this reason that many people love her and it is simply impossible to find a person who refuses crispy fragrant cucumbers. After all, they are not just a great snack, but also a wonderful addition to any dish. They are eaten with borscht, potatoes and simply with a slice of black bread. It will still be delicious. In addition, with pickles, you can make a delicious summer okroshka, cook hearty hodgepodge, meat and vegetable soup, pickle, stick zrazy, bake a casserole, cook Tatar basics and various salads. Another small piece of salted cucumbers is used as one of the ingredients for snacks on skewers.

The composition of products for pickling cucumbers in plastic bags is small. But despite this, all recipes are varied. Currant, cherry, oak, parsley, garlic, dill, allspice, fresh basil sprigs, marjoram, thyme, bay leaf, tarragon will give additional aroma and taste. And especially bold culinary experimenters salt gherkins with lime, mint and lemon.

You can choose any variety of cucumbers for pickling. It does not matter at all, the main thing is that the fruits are fresh, elastic and not overripe. Suitable with and without pimples, short and long, whole and cut into circles. It is preferable to salt them on the day of collection, then the cucumbers will turn out crispy.

• Calorie content per 100 g - 17 kcal.
• The number of servings - 5 pcs.
• Preparation time - 1 day for pickling, 40 minutes for cooking

Ingredients:

• Cucumbers - 5 pcs.
• Carnation - 2 buds
• Dill greens - a few sprigs
• Garlic - 1 clove
• Bay leaf - 2 pcs.
• Allspice - 5 peas
• Salt - 1.5-2 tbsp.

Step-by-step preparation of crispy lightly salted cucumbers in a bag in their own juice:

See also a video recipe on how to quickly cook lightly salted cucumbers in a bag without brine.

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.

We will learn how to pickle cucumbers using ordinary plastic bags in order to appreciate the new method of 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. Salted in their 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 a sharper 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

The fruits salted in this way are wonderfully crunchy on the teeth and have a 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. Soak in cold water if desired.
• 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 ik, we also add the rest of the components 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 salty, pour sugar (2-3 tablespoons) into a bag of cucumbers, shake well and wait for a while, regularly tasting the cucumbers.

You know, it happens when you suddenly want salted cucumbers! But where can you get them? And there is no desire to mess with brine and banks. Fortunately, today modern humanity has come up with a very wonderful, quick and convenient way to pickle cucumbers in a bag. You just need to stock up on plastic bags, salt and a decent supply of cucumbers. I advise you to immediately salt more cucumbers - the taste will be such that you can’t pull it by the ears!

General principles for preparing cucumbers in a bag

So, friends, the very fragrant and blessed time has come for lightly salted cucumbers. We draw your attention to the fact that the most crispy and juicy cucumber is prepared exclusively in the country. Only here you can remove cucumbers directly from the garden just before pickling.

A little advice: you need to salt only small and strong cucumbers that have thin skin and “pimples”. The thin skin quickly passes salt. Thanks to the tender and dense pulp, the fruits are salted evenly in 2-3 days. There are no unsalted areas inside, but the cucumbers still remain crispy.

The harvested cucumber crop is carefully sorted and reviewed. Yellow and damaged copies are removed. Cucumbers are sorted by size. When unpacking into packages, try to place cucumbers of the same size in one plastic container. Only then the salting will become more uniform.
Selected cucumbers are washed with cold water and dried with a towel. Ready-made sets of spices and herbs for salting can be bought from grandmothers in the market or in the store. Each hostess has her own homemade set. Often it includes inflorescences of dill and horseradish, cherry and blackcurrant leaves, tarragon. Horseradish, cherries and currants help keep the cucumber firm and crispy.

This method of harvesting cucumbers, like pickling in an ordinary plastic bag, has existed for a long time. Of course, history is silent about who was the first to start making lightly salted cucumbers in a bag. But we will all say a huge thank you to an unknown chef! Like all ingenious, this recipe is quite simple.

The classic recipe for cooking cucumbers in a bag

For this recipe, you will need one kilogram of not too large cucumbers, a tablespoon of salt, a bunch of dill. As you can see, there are only three ingredients - everything else will be superfluous. True, gourmets can be advised to supplement this recipe with 2-3 cloves of garlic.

Cucumbers are well washed, their “butts” are cut off from both ends. You can cut large cucumbers into several pieces 10-12 centimeters long. Finely chop the dill and garlic.

In a plastic bag, you put all the prepared cucumbers, garlic and dill, cover them with salt. Take a tablespoon without a slide. The package is well tied. For strength, we recommend using two packages.
So, the package with cucumbers will need to be thoroughly shaken so that all the greens, garlic and salt are evenly distributed throughout the package. Be sure to put the bag of cucumbers in the refrigerator for 6-8 hours. During this time, it is advisable to get the package a couple of times and shake it for uniform salting. After the specified time, your quick salted cucumbers will be completely ready.

By the way, you yourself can understand this by the incredibly fresh and appetizing aroma that comes from the package. Cucumbers prepared according to this recipe are tasty, strong and crispy. By the way, lightly salted cucumbers are much healthier than salted ones, since they have much less salt and more preserved useful properties. And they insanely stimulate the appetite.

When the cucumbers are ready, remove them from the refrigerator, remove all excess salt with a paper towel and serve immediately. The remaining cucumbers will need to be removed in the refrigerator.

The second classic recipe for cooking cucumbers in a bag

This recipe is somewhat different from the previous one in terms of preparation, although the set of ingredients is generally similar. You will need several cucumbers (the total weight in the package should not exceed 1 kg), parsley, dill and any other to your taste, a couple of cloves of garlic, salt (a spoon without a slide is usually taken per kilogram of cucumbers), a regular package.

Before you start pickling cucumbers in a bag, you will need to rinse them well and cut off all the tips. To make pickling in a bag, cucumbers of absolutely any variety are suitable for you, so you can choose to your taste.
Eat . To make your cucumbers very crispy, you will need to hold them for some time in cold water before pickling. Cut the cucumbers into 4 parts, soak them in a deep cup. This will help the cucumbers lose all their bitterness. It is recommended to keep cucumbers in water from 30 minutes to 2 hours. If you keep more than 1 hour, be sure to change the water once.

While the cucumbers are soaking, you can prepare the rest of the ingredients for salting. You take a small bunch of dill and parsley, wash them under the tap and finely pluck them into a cup. It is not recommended to do this with a knife, because the leaves emit a lot of moisture and get wet quickly. It can also ruin the taste of your greens.
In the same cup, you will need to squeeze a couple of cloves of garlic. They will add spice to cucumbers. Of course, if you or your loved ones do not like garlic, you can safely exclude it from the recipe.

Soaked cucumbers are folded into a bag. Cooked salt and herbs are poured on top. You and I used only a couple of pinches of salt, as we salted 0.5 kg of cucumbers. Tie up the bag, shake all the contents thoroughly so that both the herbs and the salt are evenly distributed over the cucumbers.

After that, the package with cucumbers is sent to the refrigerator for salting. We recommend that you shake all the cucumbers a couple of times while they are salted. You can enjoy fragrant lightly salted cucumbers in 30 minutes after pickling. By the way, lightly salted cucumbers are much healthier than just salted ones, as they contain less salt and more useful vitamins.

Cooking cucumbers in a bag with dry mustard

Of course, no one is going to open America to you. However, if you have not tried cucumbers according to such a spicy recipe, it's time to do it right now. You will need a kilogram of cucumbers, a tablespoon of salt (if you prefer slightly salted cucumbers, put less salt), 2-3 cloves of garlic, parsley and dill, ground black pepper or a mixture of peppers to taste. And you will also need to put dry mustard and ground coriander (2-3 teaspoons) there.

Cooking begins with the fact that you wash the cucumbers and cut off their “butts”. If the cucumbers are large, you cut them into circles 1.5-2 centimeters thick, and if they are small, then just lengthwise into 4 parts.

In a separate bowl, salt, garlic and herbs are mixed, as well as other spices. All this is put in a bag along with cucumbers, tightly tied and shaken well. In 40-60 minutes your cucumbers will be ready. This is what the dry salting method using mustard looks like. Cucumbers take on a special flavor, just try it!

Dry salted cucumbers

So you wanted to pickle cucumbers for the winter. You can do this without brine right in the jar in a hurry. This happens because a greenhouse effect appears under the plastic cover. Moisture is released from the cucumbers, after which the salt and spices quickly penetrate the cucumbers. For one liter jar of cucumbers, you will need 1 head of garlic, a couple of dill umbrellas and two tablespoons of salt.

You put cucumbers in a jar and mix them with garlic cloves. Add dill and salt to it. Close the jar with a lid and shake vigorously for several minutes. This is similar to how you made cucumbers in a bag and shook them for a long time. Shake until you get tired. Then the cucumbers are left at room temperature. They're ready in five hours. They may be ready earlier - it depends on whether it is hot in your house or not. For example, if cucumbers have changed color dramatically, it makes sense to try them again.

Another important point. If you do not shake off the salt from the lightly salted cucumbers, but leave them to rest in a jar by placing them in the refrigerator, the lightly salted cucumbers will continue to salt out and become salty, not lightly salted. Thus, if you really want a lightly salted taste, shake off any excess from the already prepared cucumbers or rinse them in running water. After that, the cucumbers are sent for storage in the refrigerator.

Pickled and pickled cucumbers are not only a good decoration for the festive table, but also great as an appetizer or addition to various dishes, vegetable and meat salads, potatoes. There are many different optionshow to pickle lightly salted cucumbers. It's easy to do this at home. But most recipes involve preparing the marinade and brine, and then you need to wait a couple of days until the cucumbers absorb the marinade, or even more. How to quickly make salted cucumbers, including in 15 minutes, is the topic of this article.

Recipe: Lightly salted instant cucumbers in a bag

Recipe - salted cucumbers quickly in 15 minutes