Recipe for lightly salted crispy cucumbers in a bag. Pickling cucumbers in a plastic bag

We have not yet had time to get fed up with simple dry salting, which we discovered for ourselves several years ago. This is a fun and easy game for all the impatient people who want to enjoy a crispy cucumber “here and now!” Just half an hour... and the appetizer is ready! - Yes, yes, you can believe your eyes.

Short time in a closed bag or jar allows you to tasty and quickly “salt” one of the pickling varieties. Don't be intimidated by the term: choosing the right cucumber in the summer is very simple! Do you need vegetables with thin skin and pimples, approximately the same small size (up to 10-11 cm in length).

Will do quick recipe and for winter, when imported and greenhouse vegetables are on sale. The only caveat: do not openly salt large salad varieties with smooth skin and old samples with large seeds.

Note!

On our website you will find how to pickle cucumbers (hot and cold brine). And also: only 12-14 hours until perfectly cooked! As usual, all the steps and secrets for a delicious result.

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What do we need

Ingredients for the garlic and herbs recipe:

• Cucumbers - 500 g (this is 5-7 pieces, 10-11 cm in length)
• Coarse salt - 1 tbsp. stock without slide (15 g)
• Garlic - 2 large cloves, or more to taste
• Fresh dill - 1 bunch
• A whole thick plastic bag made of food grade plastic. A zip bag for freezing food is just the thing.

Optional ingredients - optional:

• Sugar - ½ teaspoon
• Almost any fresh greens. Parsley is good for our taste, also 1 bunch.
• Mustard (if you like it spicy) - 1 tsp. no slide

*Or cumin (ground) - 1/3 tsp

• Currant leaves - 2 pcs.

How to prepare vegetables

Wash the cucumbers, but do not peel them. Ideally, let the vegetables sit in cold water- at least 30 minutes. Cut off the butts and ends. Don’t forget to taste the cucumbers for bitterness, you never know.

Wash the dill, shake off the water and chop finely with a knife. We prepare other greens in the same way.

Flatten the garlic cloves with a wide knife. This will make them easier to clean. Grind as convenient. We like to chop the garlic finely so that it can be felt in ready dish. But you can pass it through a press or grate it on a fine grater.

How to cut cucumbers for dry pickling

The cutting depends on the time we are willing to wait for a lightly salted result.

• 15 minutes for salting: cut into thin circles - 0.5 cm.
• 25 min – 1 hour: cut in half lengthwise and in half again. We get long quarters, which can be cut in half crosswise again.
• 2 hours or more: salt whole cucumbers or cut the cucumber in half crosswise.

The average time is arbitrary, taking into account our taste for saltiness. We advise you to always try and stop or continue the process to suit your tastes.

During the pickling process, keep the cucumbers at room temperature.

After the specified time put it in the refrigerator- for cooling before serving or for storage during the day.

We love the quickest first recipe with thin circles. Or quarter blocks, when you have the patience to wait 1-1.5 hours.

How to pickle in a bag

Pour salt, herbs and garlic into the bag. If we use mustard and other ground seasonings, first mix them with salt.

Place the cucumbers in a bag and release the air from it. Leave a little for freedom of mixing, close the lock or tie it with a knot.

Now gently shake the bag so that the cucumber pieces are mixed with the spices. Leave for the time determined by the cutting (see just above).

Shake the ingredients 2-4 times during salting!

These 5 minutes of effort will help the cucumbers salt more evenly. Even if we salt thin circles, we still grind the contents 1-2 times in a short 15 minutes of salting.

At the end of salting, we try to see if we should hold it a little longer depending on personal preference.

If not, chill in the refrigerator before serving.

Two important details

Two main details that we learned while experimenting with the recipe.

1) You shouldn’t pickle a lot at once.

For a small family (3-4 people) - 0.5-1 kg of cucumbers. Even the classic pickling varieties (Nezhinsky, Rodnichok, Dalnevostochny, etc.) do not crisp so appetizingly after just a day of storage in the refrigerator. Of course they still taste delicious! And yet, it is the bright crunch that is the necessary highlight in an instant recipe.

2) Instead of a bag, it is more convenient and reliable to use a jar.

A few words about quick salting in a jar.

• Everything is exactly the same plus It's more convenient to shake (!)
• For 300 g (3-4 vegetables) of cucumber slices, a 1 liter jar is enough.
• For 1 kg of food in any cut we take a 3 liter bottle or pan.

Summer is the season for lightly salted cucumbers. Lightly salted cucumbers differ from pickled cucumbers in terms of preparation time and pickling method. Some people make them, some make them hot. And I make it without brine at all, using the dry method - in a bag. This recipe has been known for a very long time. It is especially relevant for summer cottages and for trips to nature. This is the way I make cucumbers at work, in the office. The aroma is indescribable! Even in winter, whenever you want, you can make quick lightly salted cucumbers from greenhouses. This recipe is for those who don’t like to wait long, because the cucumbers are ready in just a few hours. Such cucumbers are not stored for long in the refrigerator, but usually they do not sit stale and are eaten very quickly. The recipe for cucumbers in a bag is simple and easy, not requiring much effort; anyone can pickle cucumbers according to this recipe.

Ingredients:

• 1 kg cucumbers
• 1 level tablespoon of coarse salt.
• a bunch of dill (you can take both greens and umbrellas)
• 3-5 cloves of garlic, more is possible, the cucumbers will only be more flavorful

Preparation of lightly salted cucumbers in a bag:

Wash the cucumbers well and cut off their ends. This way the cucumbers will be salted faster.

Wash the dill and cut it. Peel the garlic cloves, chop finely or pass through a press, this will be even more fragrant.

Place cucumbers, salt, dill, and garlic in a new plastic bag. We tie the bag and shake vigorously so that the salt and spices are well distributed inside the bag.

All! There is no need to do anything else!

We leave the cucumbers on the table for three hours, and then put them in the refrigerator. Or you can immediately put it in the refrigerator. To be on the safe side, so that the brine, which will be in small quantities, does not leak out, you can put the cucumbers in a second bag, or put them on a plate.

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

I usually do it at night. It is best to salt cucumbers after a day or two. The cucumbers are strong, crispy and very tasty.

They should not be stored in the refrigerator for more than a week, but you will eat them sooner. This method is not suitable for harvesting for future use for long-term storage. When you eat it, you'll make more.

For men, you can add a piece of chopped red hot pepper, just a little, it will give the cucumbers additional piquancy.

Crispy cucumbers and bon appetit!!!

We thank Oksana Baibakova for the recipe with photos!

Sincerely, .

The method of preparing vegetables without brine in a regular plastic bag is very popular - any housewife will be happy to prepare and place on the table a plate of such aromatic and tasty snacks. Moreover, this dish is prepared quickly and easily. Lightly salted cucumbers in a bag are the topic of this publication.

How to quickly make lightly salted cucumbers in a bag

Sprinkle the cucumbers with salt, add garlic and herbs to taste. Salt draws the juices out of the cucumbers, forming a natural brine. And this preparation method is considered the most useful!

Selection of cucumbers for quick pickling

It is better to take cucumbers of the same size so that they are salted evenly. Don't select too large. The smaller the cucumber, the faster it will cook.
Dense, with thin skin. They will withstand salt load better and will be harder.
Pimply. What will become an indicator of pickling qualities.

We also need a package. Check that it is intact and strong. It's better to prepare a couple of bags, just in case.

Lightly salted cucumbers with garlic and herbs in a bag. Quick salting recipe in 5 minutes

Compound:
1 long cucumber or 4-5 small ones
6 cloves garlic
Salt to taste
1/2 lemon
Fresh dill
Preparation:

Wash the cucumbers and cut off the stems on both sides.

Cut into pieces about 5 cm long and then into 4 pieces.
Crush the garlic. Sprinkle with salt. Squeeze the lemon.

Finely chop the dill.

Place all prepared ingredients in a bag. Release the air from the bag, tie it and start shaking. We need to not just shake, but try to ensure that our cucumber sticks are enveloped in the resulting juice.
Shake it for 5 minutes until all the ingredients are distributed evenly among the cucumbers.

Lightly salted cucumbers in a bag, a quick recipe in 5 minutes - a universal guide for housewives. It can be used throughout the year. It will allow you to easily and quickly come up with a great snack for lunch or the arrival of guests in the summer. And in winter, surprise and delight guests with fresh, aromatic, lightly salted cucumbers on the table. Bon appetit!

Lightly salted cucumbers in a bag or container for 2 hours in the refrigerator

In the town of Lukhovitsy near Moscow there is a monument to a cucumber. Lukhovitsky cucumbers are famous throughout Russia - very tender, sweet, thin-skinned cucumbers.

This vegetable is so popular that the townspeople erected a monument to it in gratitude.

Compound:
Cucumbers “Lukhovitskie” - 1 kg
Rock salt - 1 tbsp. l.
Sugar - 1/2 tsp.
Garlic to taste
Pepper - 1 pc.

Preparation:

Take cucumbers, wash them, cut off their ends.

Sprinkle with salt, sugar, garlic and pepper. Mix everything well.

And place the cucumbers in a vacuum container for 2 - 3 hours.

Remove lightly salted cucumbers from the container and remove excess salt with a paper towel.
And put it in the refrigerator for an hour.

The cucumbers are ready. If you don’t have a container, you can simply salt it in a bag. You can add dill, currant leaves, horseradish. Bon appetit!

Lightly salted cucumbers with garlic and instant herbs

Compound:
1.5 kg small cucumbers
40 g salt
10 g sugar
30 g dill
3 - 4 cloves of garlic

Preparation:

To ensure that the cucumbers are washed well and are more juicy, wash and soak them in water for 30-40 minutes.

Next, cut off the tails from each cucumber.

Dill, young herbs, umbrellas, and garlic will add flavor to our cucumbers. Cut the greens as desired with a knife. We also use green currant leaves and horseradish leaves.

Place the cucumbers with herbs, salt and sugar in a bag. Tie the bag and shake it to distribute the salt and sugar between the cucumbers.

Place the bag of cucumbers in the refrigerator for 5-6 hours.

Take out the bag and place the cucumbers and herbs on a plate. Lightly salted crispy cucumbers with garlic and dill in a bag are ready to serve. Enjoy fast, flavorful and delicious snack in any season. Bon appetit!

Lightly salted cucumbers in a bag for 2 hours in the refrigerator

Compound:
Cucumber - 500 g
Rock salt - 0.5 tbsp. l.
Dill - 1 bunch
Garlic - 2-3 cloves
Lemon juice - 1 tsp.

Preparation:

Prepare your food. Wash the cucumbers and herbs thoroughly, peel the garlic, you only need a couple of cloves. Cut off the ends of the cucumbers and cut them into 4 pieces lengthwise. Chop the garlic not very coarsely with a knife. Chop the greens.

Place cucumbers in a marinator or just a clean bag.

Pour freshly squeezed lemon juice over them, add salt, garlic, dill.
Tie the bag tightly and shake it so that the cucumbers are evenly saturated with salt, lemon juice, garlic and herbs. Leave in a warm place for 1.5-2 hours.
After two hours, there will be more brine, as the cucumbers will also give juice. Ready! Keep refrigerated!

Improvise with your greens. Cilantro seeds, currant and cherry leaves, and basil sprigs will help add originality. Bon appetit!

Lightly salted cucumbers without brine in their own juice in a bag

A quick recipe for lightly salted cucumbers without brine. The cucumbers will be ready in a matter of hours without special effort! The recipe for quick lightly salted cucumbers in a bag has helped me out more than once.

Compound:
Fresh small cucumbers – 1 kg
Salt - 1 tbsp. l.
Garlic - 3-4 cloves
Dill - 1 bunch

Preparation:

Wash the cucumbers and cut off the ends.

Finely chop the dill. Finely chop the garlic.

Place dill, salt and garlic in a plastic bag.

Then add cucumbers.

Tie the package. To seal it, it is better to put it in another bag. Shake everything well.
Place the bag in the refrigerator, remove it periodically and shake it. After 6-8 hours, the lightly salted cucumbers in the bag are ready.

Bon appetit!

How to prepare lightly salted crispy cucumbers in a quick way without losing color

Cucumbers prepared according to this recipe are guaranteed to be crispy, moderately salted and do not lose their natural color when pickled. The secret is simple: vodka is added to the brine to preserve the color.

Compound:
Cucumbers - 2 kg
Dill (umbrellas) - 2 pcs.
Blackcurrant (leaves) - 5 pcs.
Horseradish (root) - 20 g
Cherry (leaves) - 5 pcs.
Salt - 75 g
Vodka - 50 g
Water - 1.5 l.

Preparation:

Wash fresh green cucumbers, pour boiling water over them and immediately plunge into very cold water.

Then place the ingredients tightly in a saucepan or three-liter glass jar, topping the cucumbers with washed leaves and dill. Pour in the prepared cold saline solution (50 g of salt per 1 liter of water) and add 2 tbsp. spoons of vodka. Close the jar with a lid and place in a cool place. The peculiarity of this preparation is that cucumbers retain their natural green color, acquire a unique taste and are stored very well. The amount of spices indicated in the recipe is approximate; you can change it according to your taste and discretion.

A delicious appetizer that pleases the eye with the natural color of cucumbers is ready. Bon appetit!

Instant lightly salted crispy cucumbers

For all lovers of crispy lightly salted cucumbers. The recipe is simple. Just a day - and you will have a gorgeous crispy snack on your table.

Compound:
Fresh cucumbers – 1.5 kg
Garlic - 1 head
Dill umbrellas
Black currant leaves
cherry leaves
Horseradish leaves
Allspice
Hot pepper
Bay leaf
Water - 1 liter
Rock salt - 2 tbsp. l.
Sugar (optional) - 1 tbsp. l.

Preparation:

Rinse the cucumbers well and soak in cold water for 4-5 hours.

Peel and chop the garlic.

Wash the fragrant herbs. You can cut it with scissors for more flavor.

Dissolve salt and sugar in cold water. Add spices, bay leaf.

Prepare an enamel bucket. Pour in the prepared brine. Place the greens in the brine. Mix well.

Place cucumbers in brine. The brine should completely cover the cucumbers. Place a plate on top and place a weight so that the cucumbers do not float. In a day, crispy lightly salted cucumbers will be ready.

Then transfer the lightly salted cucumbers to the refrigerator, otherwise they will turn sour. Bon appetit, crunch with pleasure!

On a note
In order for our cucumbers to crunch, we follow simple steps.
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.
Using horseradish leaves in the brine will add extra crunch to the cucumbers.

Instant lightly salted cucumbers with mineral water

These cucumbers can be prepared at any time of the year; both greenhouse and ground are suitable. Emerald and crispy lightly salted cucumbers will decorate any table. Elementary preparation! Tasty and healthy! And what a aroma!

Compound:
Cucumbers - 1 kg
Mineral water - 1 l.
Rock salt - 2 tbsp. l. no slide
Garlic - 4-6 cloves
Dill - a small bunch
currant leaf

Preparation:

Mix mineral water with salt.

Chop the garlic and dill.
If you are guaranteed to want to enjoy cucumbers every other day, then it is better to cut them in half. If time is of the essence, and you are prepared for the fact that they may not be salted enough in a day, then feel free to leave them whole, they will come with time.
Much depends on the cucumbers; some are salted quickly, while others have thicker skins and therefore are delayed in salting.
If you cut the cucumbers, they will not lose their crispness - it has been tested many times!

Place garlic and dill on the bottom and middle of the container. Place the cucumbers in a container. Cover with a lid.

Place in the refrigerator for a day. Cucumbers pickle quickly and are eaten instantly! Bon appetit!

Seductively appetizing lightly salted cucumbers with a subtle garlic aroma will attract the attention of everyone present at your table. Also, prepared cucumbers will be useful for salads, pickles, hodgepodges, especially in winter time and for home and New Year's holiday feasts.
I wish you delicious lightly salted cucumbers for your table and successful preparations for the winter!

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Few people can resist crispy lightly salted cucumbers with garlic. So I couldn’t do it eight years ago, while visiting a friend. The meeting was of a business nature, and when, after important negotiations, my husband and I were invited to the table, we refused for a long time. It was somehow awkward to accept an invitation from people I didn’t know well at the time. But as soon as the hostess opened the refrigerator, took out the bag, put it on the table and untied it, my husband and I felt such a mind-blowing aroma of pickles that, without saying a word, we sat down at the table.

We crunched on cucumbers with such appetite as if we had never eaten them in our entire lives. Moreover, the guests did not leave empty-handed - a friend gave her another similar bag of pickled cucumbers and wrote down the recipe. Since then, for eight years I have been preparing my own cucumbers.

During this time, I learned a second recipe for quickly preparing lightly salted cucumbers in a bag. It differs from the first one only in that vinegar is added. Due to it, the fruits are salted faster. I use the vinegar version less often. Only in cases where you need to quickly “get” lightly salted salts. Cucumbers with vinegar are ready in 3-4 hours, and cucumbers without vinegar in 10 hours (it’s convenient to make them overnight). However, the salting time depends on the thickness and size of the fruit. Large and thick fruits can be cut before pickling: large ones - crosswise into several pieces, and thick ones - lengthwise.

Recipes for lightly salted cucumbers in a bag are good not only for their speed, but also for their ease of preparation. There is no need to make any fillings or brines; the cucumbers are pickled in their own juice. You don't need any huge jars or pans, just a regular strong plastic bag. If the bags are not very strong, or I doubt their strength, then I just take two (one bag per bag). But lately I’ve adopted the habit of lightly salting cucumbers in Zip lock bags. I am satisfied with both the durability and the zipper.
I don’t put more than one kilogram of cucumbers either in a regular bag or in a ziplock bag, and I don’t recommend it to you, friends.

Ingredients

First option

1. Cucumbers - 1 kg
2. Salt - 1 tablespoon
3. Sugar - ½ teaspoon
4. Garlic - 2-3 cloves
5. Horseradish leaf - 1 pc.
6. Sheet black currant- 3 pcs.
7. Dill umbrellas - 3 pcs.

Second option

1. Cucumbers - 1 kg
2. Salt - 1 tablespoon
3. Sugar - 1 (not full) teaspoon
4. Vinegar 9% - 1 tbsp.
5. Garlic - 2-3 cloves
6. Horseradish leaf - 1 pc.
7. Black currant leaf - 3 pcs.
8. Dill umbrellas - 3 pcs.
9. Dill (optional) - 1 bunch

A quick recipe for making crispy lightly salted cucumbers in a bag

1. Prepare a thick bag and all the ingredients according to the option you have chosen. We try to take cucumbers of approximately the same size. Even if they are too large, still let them be the same. If the fruits have been lying at home for several days, then before pickling, fill them with clean fresh water and leave for an hour and a half. Instead of blackcurrant leaves, we can use cherry leaves. Dill greens - optional. But! If it so happens that there is no horseradish, no currant leaves, no cherries, no dill umbrellas at all, only dill greens will help us out! One dill will also make wonderful lightly salted cucumbers. Fortunately, greens are now sold in any store, at every turn. By the way, as an option, instead of umbrellas, buy coriander seeds in the spice department of the store. With them the taste will be different, but very interesting.
I will make cucumbers directly from the garden; they are of two varieties - long-fruited and short-fruited. I will make long cucumbers with vinegar, small ones without vinegar according to the first option.

2. Wash cucumbers very carefully, especially not from your own garden, but bought in a store or market. Because we don’t know what the vegetables could have been sprayed with. For clean vegetables, cut off the “tails” on both sides.

3. Wash all the leaves and greens and let them dry. Then we tear the horseradish leaf into small pieces with our hands (not too small), and chop the green part of the dill with a knife. Leave the umbrellas and currant leaves whole. Peel the garlic and chop it with a knife into large or small cubes (as you like).

4. Place horseradish, currant leaves, garlic, chopped dill and umbrellas in a bag.

5. Place cucumbers in the bag. Let me remind you that fruits that are too long can be salted faster and better (evenly), we can cut them into 2-3 pieces crosswise, and those that are too thick can be cut in half lengthwise.

6. Add salt and sugar. According to the second option, add a spoonful of vinegar.

7. Close the clasp of the bag (if it’s a Zip bag) or tie it with a knot (if it’s a regular bag). Then vigorously, but carefully (!!!), shake the bag so that the salt, sugar and vinegar (if any) are evenly distributed among the cucumbers. We put the bag in the refrigerator. After a while, the cucumber juice will be released, and the bags will need to be shaken further to ensure even salting.

8. Cooking time, as I wrote in the announcement, depends on the size and thickness of the fruit. We try cucumbers with vinegar after three hours, and without vinegar after ten. If they don't seem ready, let them sit in the refrigerator. And we serve the ready-made lightly salted cucumbers to the table....

9. ...and crunch!

Perhaps lightly salted cucumbers in a bag (quick recipe) are a kind of culinary know-how. No pickles, jars, or several days of waiting for you. Just this: cucumbers, a bag, salt and 4-5 hours, and the cucumbers will be ready for dinner.

If you want it quickly, cut the vegetables into rings or into 4 pieces. Then the lightly salted cucumbers in the bag will be pickled in 2 hours in the refrigerator! For 1 kg of cucumbers, do not take more than 1 tbsp. l. table salt, otherwise it won’t be tasty!

Rings - quickly (2 hours in the refrigerator), whole longer (4-5 hours at room temperature), but tastier, crispier.

I love these recipes for many reasons. Firstly, you don’t need to scrupulously choose the cucumbers themselves, since almost any will do - smooth, with pimples, large and small. Secondly, such lightly salted cucumbers do not contain fermentation products, and, therefore, they are healthier than those that were salted in brine in a jar. Well, and thirdly, they cook very, very quickly, but they turn out tasty, crispy and as hard as fresh ones. And every year, with the beginning of summer, when I pickle cucumbers, we eat the first package of these cucumbers literally in half a day - they are so tasty that we even eat them just like that, without anything. 🙂

But the most delicious one is fermented 2 weeks in advance.

Ingredients:

• cucumbers – 1 kg;
• salt – 1 tbsp. (no slide!);
• bay leaf – 1 pc.;
• dill – 3-5 branches;
• allspice peas – 5 pcs.;
• mustard seeds – ½ tsp;
• coriander seeds – ½ tsp;
• garlic – 5 cloves.

Well, you will need 2 more thick bags.

How to pickle cucumbers in a bag

I washed the cucumbers. For such purposes, I specially bought a hard toothbrush - it copes with this task perfectly.

I cut the tails off the cucumbers.

I put them in a bag. If you want them to salt even faster, you can cut them into circles or slices.

Prepared the spices. You can additionally use horseradish leaves, cherry leaves, currant leaves, basil, dill umbrellas and mint for this recipe.

I chopped the garlic and threw it into the cucumbers. Lavrushka too. Add mustard, pepper, coriander.

I didn’t cut the dill, but tore it into 3 parts with my hands. I also used the stems - they are very fragrant.

Added salt. Regular salt, table salt, not extra!

I tied the bag and shook it thoroughly so that the salt and spices were evenly distributed over the cucumbers.

I put it in another bag and left it at room temperature for 4-5 hours.

This is how lightly salted cucumbers are prepared in a bag in 5 minutes! All you have to do is wait 2 - 4 hours. Although I admit, I tried it this way, and it was delicious too! But try to be patient and then you will 100% be rewarded with a perfect, crispy, moderately salty, aromatic summer snack!

And after this time, you can already try the vegetables - they will be ready!

Now you can add crispy cucumbers to salads, cut into rings into sandwiches or burgers. I boiled the potatoes, mashed them and ate them along with pickled vegetables :)

Bon appetit!