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How to make lightly salted cucumbers in sachets. Lightly salted cucumbers in a package quickly, recipe with photo

29.11.2020

In summer, it is so easy to prepare for your family not only a delicious, but also healthy lunch, to decorate the table with fresh vegetables and herbs. Cucumber salad is not only the fastest, but, of course, a delicious appetizer that is perfect even for a festive feast. And for kebabs it is quite difficult to come up with something more suitable.

Despite all the advantages of this vegetable, sometimes you want something more spicy. Or maybe try to make lightly salted cucumbers in a bag? Trust me, you won't regret it. It is easy to prepare, it turns out very tasty, and most importantly, you don't have to wait too long.

Classic recipe

Many housewives will object that it is not at all necessary to invent something. There are excellent options for cooking cucumbers in brine. Just 2-3 days, and you can get a delicious snack. But pickled cucumbers in a bag can be completely ready in a few hours. If guests are on the doorstep, and you forgot to prepare a snack for meat, then this is a real magic wand.

Moreover, these cucumbers can be eaten almost without restriction. in a bag you can cook quickly and put on the table for your guests. They do not contain vinegar, and therefore can be used even by people with gastrointestinal diseases. They do not contain any fermentation products, which means they are harmless even for children.

Whole salting

Small cucumbers, or gherkins, which are salted without slicing, look best on the table. Lightly salted cucumbers in a bag are prepared using fresh aromatic herbs. As a result, when you put them on a plate, the aroma will be such that little remains of them.

For cooking you will need:

convenient package;
plastic clip;
a kilogram of young vegetables;
a tablespoon of salt;
head of garlic;
favorite greens, most often dill and parsley.

Cooking process

The recipe for lightly salted cucumbers (in a package) is perfect for busy housewives. The preparatory work takes a few minutes. To do this, wash the vegetables thoroughly. Some housewives recommend making punctures so that the appetizer is ready faster. Now put the cucumbers in a bag and add all the other ingredients. It remains only to carefully close the package.

To avoid leaks, it is recommended to take another one and assemble them like a nesting doll, one to one. This way they can be placed in the refrigerator without fear of leakage. Be sure to shake the bag well so that the spicy mixture is evenly distributed over the vegetables. Cooking lightly salted cucumbers in a bag in the cold takes 10-15 hours. They turn out to be firm, crispy and fantastically tasty. This is a great option if you need a snack the next day.

Spicy appetizer

The basic recipe is self-contained. The taste of the appetizer is original, fresh and bright at the same time. But if lightly salted cucumbers with garlic cooked in a bag seem too simple, then you can add other spices. Combine perfectly with them:

cherry leaves, currants, horseradish;
coriander and cilantro;
tarragon and lemon;
mint and celery.

Of course, mixing all of them in one package is not recommended. Tastes will overwhelm each other, and the result is unlikely to please you. But by adding one or two spices, you will get excellent results.

Cucumbers "Delicate"

It is recommended to add sugar to the bag to soften the salt taste and give the snack an original piquancy. For cooking, you need the following ingredients:

a kilogram of vegetables (you can take several at once, because they are eaten very quickly);
a tablespoon of salt and sugar;
half a lemon;
mint and tarragon - several twigs;
bags and plastic clips.

Instant salted cucumbers in a bag are delicious if you take good quality young fruits. Best of all, if these are vegetables from your own garden. But you can also choose excellent cucumbers on the market, from summer residents. After bringing the purchase home, you need to soak them in cold water for an hour. If you pick vegetables from a bush, then this item can be omitted.

Snack in 4 hours

There are two things you can do to speed up the cooking time:

cut off the ends from vegetables;
leave the bag with cucumbers for salting at room temperature.

In this case, the cooking time is reduced by exactly half. Prepared cucumbers must be folded into a bag. Now pour salt and sugar into it, as well as seasonings, squeeze out the juice of half a lemon. Do not throw away the pulp, but cut it into pieces and put it in a bag too. It remains to add the herbs and mix thoroughly. If you don't need a snack too quickly, put the bag in the refrigerator. It will be ready in 6-7 hours.

If over time it seems that the cucumbers are too sweet, you can add salt and leave it warm for 20-30 minutes.

Spicy cucumbers

This recipe is very popular with the male half of humanity. Therefore, you can prepare several packages at once. One - with a delicate aroma of dill or lemon, and the second - with hot pepper. Let's consider the second option in more detail. The standard recipe is for 1 kg of vegetables:

fresh cucumbers;
red hot pepper;
horseradish roots and leaves;
a few cloves of garlic;
dill and parsley;
a tablespoon of salt;
bag with a clip.

Quick, lightly salted cucumbers (in a bag) will be your favorite option for making an express snack. The process is no different from what we have already considered above. Pepper and greens must be passed through a press. In this case, cucumbers should be laid whole so that they do not turn out to be too spicy. The bag must be tightly tied, otherwise the marinade may run out. Better yet, take a few bags.

Cucumbers with mustard

This is another recipe for lovers of spicy original cucumbers. Cooking time is from 40 to 60 minutes. This is another option from the "guest on the doorstep" cycle. For a kilogram of fresh vegetables, you need to take a tablespoon of salt. Without a slide, otherwise you will get too strong an ambassador. Chop a few cloves of garlic, add fresh dill or parsley.

Now for the secret ingredients. This is black pepper or a mixture of peppers, a couple of tablespoons of dry mustard and ground coriander. First, prepare the cucumbers. To do this, they should be washed and cut into circles. You can leave it entirely, but then you have to wait about 10 hours. Then mix all the spices and add to the bag.

Five minutes

If guests are already on the doorstep and there is no way to wait for several hours, then you can use this method. Salted cucumbers are prepared in a package quickly. The recipe is such that the snack can be served on the table in a few minutes. The downside is that they are cut before cooking. Whole cucumbers look more interesting. But quality and taste do not suffer from this at all.

Since they do not take long to cook, it is not necessary to prepare them for future use. You will need:

a couple of cucumbers;
bay leaf;
dill and parsley, garlic;
half a teaspoon of salt;
spoon of vegetable oil.

The vegetables should be cut into wedges and then halved again. This is necessary so that in such a short period of time they have time to prepare. Place all ingredients in a bag and shake well. Now open the bag and taste the bite. If they are too salty, you can add some sugar. We tie the bag tightly and leave for 3-5 minutes. You will be very surprised how little time it takes for vegetables to acquire aroma and unique taste. They fly off the plate just instantly.

Pickled gherkins in five minutes

If you want to please guests with crispy pickles, but you do not have time to buy them in the store, then take this recipe into service. It is simple, and an appetizer is prepared in a matter of minutes. As a result, you get crunchy sour cucumbers, which just ask for a fork. For cooking, you need strong small greens. They should be cut in half lengthwise and then again. There are four parts.

Now we are preparing the marinade. For a pound of vegetables, you need a tablespoon of salt and sugar, a teaspoon of vinegar, and fresh herbs to taste. You can use sweet peas and other seasonings, the recipe will only benefit from this. Add a tablespoon of sunflower oil and mix well. This mixture must be poured into a bag and carefully distributed over the slices. At room temperature, cooking time is 3-5 minutes. If time permits, then put it in the refrigerator. It will take a little longer, but the vegetables will become surprisingly crispy and firm. They may become too soft in the room.

Cooking features

Matured in a bag with dill, lightly salted cucumbers begin to exude a fantastic aroma almost immediately. Therefore, tie both bags tightly so that the smell does not evaporate ahead of time. You yourself will see that it is simply impossible to be around. The more time passes, the stronger the spicy wave becomes. If the guests are already on the doorstep, then you can open the bag and put the vegetables on a plate. If not, then it's better to wait a little. Moreover, if the room is hot, the cooking time is reduced. Conversely, in a cool room you will have to wait a little longer. But in the cold, vegetables are more crispy.

Some housewives doubt: how will cucumbers be salted if there is no marinade in the package, and there is also no pickle? Don't worry, the cucumbers are fresh and lively. They will "breathe" moisture, which will be retained by the walls of the bag. This is enough for the salt and seasonings to penetrate into each piece and make it unique, spicy and aromatic.

What to serve on the table with

Aromatic vegetables are also great for eating them simply with bread. If you boil young potatoes for them, you get a real feast. And if you didn't have time to eat them at a time, then feel free to pack them in a bag and send them to the refrigerator. They will not spoil or become too salty, as some housewives think. Of course, they are not stored for a long time, but they may well lie down for several days, preserving excellent taste.

It is very quick and easy to cook lightly salted cucumbers in a package in 5 minutes or 4 hours - fragrant, crispy, appetizing!

Lightly salted cucumbers can be cooked not only in brine, but also in a regular plastic bag, and it's very simple. Lightly salted cucumbers in the package are not inferior to the taste of those cooked in the usual way, they are just as crispy and aromatic. If you salt them in the evening, in the morning a great snack is ready!

cucumber - 5 pieces
green onion - 1 pc
parsley - 1 bunch
sunflower oil - 1 tsp
garlic - 5 cloves
dill - 1 bunch
sea \u200b\u200bsalt - 1 tbsp.
allspice - 1 gr

Wash cucumbers and grass. You can add any herb, if someone likes it sharper, then you can add more garlic.

Cut the butts of the cucumbers, make cuts on the cucumbers themselves.

Put the peeled and sliced \u200b\u200bgarlic into the cucumber cuts, put the cucumbers and the remaining garlic in a clean, preferably new, bag.

Add chopped and mashed herbs, salt and pepper to the bag to the cucumbers. Tie a bag, shake it so that the cucumbers are covered with herbs, onions and peppers, put everything in the refrigerator for an hour. Enjoy your meal!

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 pickling cucumbers with any dish: meat or fish, vegetables and just as a separate snack.

0.5 kg of fresh cucumbers;
1 tbsp salt;
2-3 cloves of garlic;
2-3 horseradish leaves;
greens to taste.

This is an ideal option to take vegetables with you on the road - just put them in a bag and sprinkle them with the necessary spices before leaving, and at the end of the journey, open the bag and put its contents on the plates. The scent of the pickles in the garlic dressing will immediately float around and irritate the rest of your fellow travelers.

Rinse cucumbers thoroughly in water, rinsing off thorns and dirt. Then cut the tails off both sides of the vegetables and cut them vertically into quarters.

Put the washed horseradish leaves in a prepared sturdy bag, and on them - cucumber slices. Thanks to the juice from horseradish leaves, the cucumbers will remain crispy and dense.

Pour in table salt, iodized if desired. The amount of salt can be varied depending on taste preconceptions.

Peel the garlic cloves and rinse them in water, then cut into slices. You can also pass them through the press. Add cucumbers to the bag to the slices along with chopped herbs such as dill.

Tie the bag, leaving some space in it, and gently mix the contents in your hands so that the cucumber quarters are completely saturated with spices.

Let the bag "rest" for a minimum of 5 minutes, and a maximum of 30 minutes, and untie it. It is best to place the bag of cucumbers in the cold, if possible. During this time, the vegetable quarters will release the juice and absorb the aroma of the remaining ingredients. Place lightly salted instant cucumbers on a platter or plate and serve immediately.

Recipe 3: lightly salted cucumbers in a package - 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 the garlic.

Cut off the ends of the cucumbers, cut them into cubes, cut the garlic into thin slices. Chop all the greens, except for the currant leaf. Remember the currant leaf a little with your hands. Put everything in a package. Season with salt, sugar and pepper to taste.

Close, stir everything, spreading 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. Enjoy your meal!

Recipe 4, simple: cucumbers in a package - lightly salted

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 cucumbers, cut off the edges on both sides and make randomly 3-4 shallow cuts on each vegetable.

Pass the peeled garlic cloves through a press or chop very finely.

Chop the dill greens medium, not very finely.

Now we take a dense plastic bag and put the prepared cucumbers into it.

We send garlic, salt and dill in a bag to cucumbers.

Tie the bag and stir the contents vigorously to distribute all the ingredients evenly.

We send a package of cucumbers to the refrigerator for literally 30-40 minutes.

In order not to lose all the cucumbers, you can put them in two bags for reliability.

Lightly salted cucumbers in the package are ready!

Such cucumbers are just a find for boiled young potatoes and an excellent appetizer for a festive table.

Recipe 5: pickled cucumbers with coriander 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 are quickly and evenly salted.

Finely chop the dill together with hard stalks. It is not necessary to take only dill, there can be any greens.

Cut the cucumbers on both sides. If they are not too small, you can cut them in half, then they will be salted faster.

Combine salt, pepper and coriander. We mix.

We put the cucumbers in a plastic bag. Squeeze the garlic there through a press, pour the chopped herbs and salt with spices. If there is a summer cottage, you can add a chopped horseradish leaf and a couple of currant and cherry leaves.
It is convenient to use a tight double-latch bag, but regular bags work just fine. If they are thin, insert them one by one.

Close or tie the bag tightly and shake it well several times.

Then we put the bag in the refrigerator for 4 hours or overnight. And in the morning the cucumbers are ready!

Recipe 6: lightly salted crispy 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 sockets 2 pcs.
Fresh dill 1 bunch
Table vinegar 1 tbsp. l.
Garlic 2 cloves

Our crispy lightly salted cucumbers in a bag. Enjoy your meal!

Recipe 7, step by step: salt cucumbers in a bag in 3 hours

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 for one hour in ice water. Bitterness will go away from them, and the vegetables will turn out to be crisper.

Cut off the tails of all vegetables on both sides, prick them with a fork. This will allow them to quickly soak in salt and let the juice flow.

Wash the dill sprigs and dry them on a napkin. Cut off the stems, we will not use them for cooking. Finely chop the greens with a knife.

Peel the young garlic cloves, prick them with a fork, and chop finely.

Put half of the cucumbers in a dense plastic bag. Sprinkle them with half the chopped dill and half the salt on top.

Then put the garlic cloves on the vegetables.

Now let's repeat the layers: lay out the vegetables, sprinkle them with the remaining chopped dill and coarse salt.

Then we will tie the bag so that there is a lot of air in it (about 1/3 of the volume). Shake it well, rub it so that the ingredients mix, and the cucumbers let the juice flow.

Put 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.

In 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.

Daily cucumbers are well stored, over time they only become tastier.

Recipe 8: fragrant cucumbers cooked in a bag

A surprisingly simple and quick recipe for lightly salted cucumbers in a bag, which are cooked without brine. This cucumber dish requires little effort, and even a culinary novice can master the recipe.

Cucumbers (medium-sized) - 1 kg
Young garlic - 1 head
Dill greens - 1 bunch
Parsley greens - 1 bunch
Ground black pepper - 0.5 tsp
Salt - 1 tsp
Coriander - 0.5 tsp
Cloves - 0.25 tsp
Allspice peas - 8 pcs.

Wash cucumbers, trim the edges. Wash greens and chop coarsely. Peel, wash and chop the garlic.

Place all the ingredients in a bag, tie and shake well so that all the spices are evenly distributed. Send the package to the refrigerator overnight.

Lightly salted cucumbers in the package are ready.

Summer is the season of lightly salted cucumbers. Lightly salted cucumbers differ from salted ones in terms of preparation and in the method of salting. 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 summer cottages, 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 cucumbers from the greenhouse. This recipe is for those who do not like to wait long, 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 stagnate, but are eaten very quickly. The recipe for cucumbers in the package is simple and uncomplicated, does not require much effort, any person can handle pickling cucumbers according to this recipe.

Ingredients:

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

Cooking lightly salted cucumbers in a package:

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

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

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

Everything! You don't 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. For safety net, 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 on a plate.

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

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

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

For men, you can add a slice of chopped red hot pepper, quite a bit, it will give the cucumbers an additional piquancy.

Crispy cucumbers and bon appetit !!!

Thanks to Oksana Baibakova for the recipe with the photo!

Yours faithfully, .

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 mess with brine and roll up cans. Just a few ingredients, a little waiting and invite your family to the table.

Ingredients for lightly salted cucumbers in a 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 hot lovers);
black peppercorns - 3-5 pieces;
cellophane bags - at least 2 pieces.

For the preparation of lightly salted cucumbers, select young strong fruits without damage or traces of rot. If, nevertheless, the fruits are not completely whole, then carefully cut off all the affected areas.
Cut off the ends of clean and processed cucumbers, divide the garlic into cloves, peel and coarsely chop, disassemble the dill into branches. If you are using hot peppers, then cut them into large slices. For faster penetration of salt and spices, the cucumbers can be chopped with a fork.
If the cucumbers are large, cut them into thirds for quick pickling. Take a plastic bag, put cucumbers and all other ingredients in it. Tie the bag, leaving some air inside. Shake the contents gently for several minutes to mix thoroughly. For reliability, use multiple bags to prevent juice leakage.

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 the prepared cucumbers in the refrigerator. This cooking method is called "dry salting".

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

Spend a minimum of effort and get the most flavor!

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

Recipe content:

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

The composition of products for pickling cucumbers in cellophane bags is small. But despite this, all the recipes are varied. Additional aroma and taste will be given by currant, cherry, oak leaves, parsley, garlic, dill, allspice, fresh basil sprigs, marjoram, thyme, bay leaf, tarragon. And especially daring culinary experimenters salt gherkins with lime, mint and lemon.

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

Caloric content per 100 g - 17 kcal.
Servings - 5
Cooking time - 1 day for pickling, 40 minutes for cooking

Ingredients:

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

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

1. Wash cucumbers and cover with ice water. Leave them on for half an hour so that the gherkins are saturated with moisture. This will make them firm and firm. This action is especially important if the cucumbers were plucked from the garden a day or two ago.

2. Remove the fruit from the water and leave it on a towel to dry, or gently blot it with a paper towel.

3. Pick up a tight bag, or rather take two of them, folded into each other for strength and reliability. Place the cucumbers in a bag.

4. Wash the dill, dry it, chop it finely and place it on the gherkins.

5. Break the bay leaf into pieces and send it to the bag to the cucumbers.

6. Peel the garlic and chop finely. Add them to the package.

7. Add salt. It is better to take it coarsely.

8. Tie the bag tightly on a knot and shake it well to distribute all the spices and herbs evenly. To make the cucumbers salted faster, in 5-6 hours, leave them at room temperature. You can also speed up the salting process by cutting the fruit into pieces or cutting off the ends on both sides. If there is no hurry, then send them to the refrigerator for a day.

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

What people do not do with cucumbers: pickle, salt, add to stews and salads, eat with honey, and someone even manages to fry! But the most delicious by right are lightly salted cucumbers in a package (now they are salted anyway), or salted in the usual way, in jars.

We will learn how to pickle cucumbers using ordinary plastic bags to appreciate the new pickling method and enjoy the unique taste.

Dry pickling of cucumbers in a bag is good because the cucumbers remain firm and crunchy, do not oversize. 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 the cut-off cucumbers in cold water for a couple of hours.
For uniform salting of cucumbers, leave a minimum of air in the bag, placing it in a container of water before tying.
For accelerated salting, shake the bag with cucumbers 10 minutes after salting, and repeat shaking three times. The juice, spices and salt that stand out will be evenly distributed over all 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 large, we cut them into circles or into 4 pieces lengthwise. For salting, we take freshly plucked, elastic fruits of any kind, but gherkins are better.

How to grind cucumbers in a bag of dill

What we need for salting:

A kilogram of cucumbers;
1 tbsp salt without a slide;

A bunch of dill greens;
3 garlic cloves.

How to pickle cucumbers in a bag

Fruits salted in this way crunch wonderfully 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 ends, cut large specimens into circles or into halves. If desired, soak in cold water.
Grind the garlic cloves and dill branches.
We put the fruits in a bag, sprinkle with chopped dill, garlic and salt. We release the air, tie the bag and put it in another bag - for reliability.
Shake the contents of the bag well to evenly distribute the ingredients (we repeat this several more times after a while). We put it in a cold place for 8 hours.

Having withstood the time, we take out the cucumbers from the bags, shake off excess salt and feast on. We do not store fruits that have not been eaten in the refrigerator for long, 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 within half an hour after being loaded into the package!

Pickled 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 allspice peas;
Half a hot pepper.

How to cook lightly salted cucumbers in a bag

If you do not know how to grind cucumbers in a bag, we use a recipe according to which they are cooked in just five hours. We get crunchy elastic cucumbers in this way:

We wash the fruits and cut off the ends.
Cut the garlic cloves into pieces.
We put the cucumbers in a plastic bag and put the rest of the components there. We tie it, insert it into another and shake it vigorously.
We leave the fruits to salt in the room for 5 hours.

If after five to six hours there is something left of the cucumbers (the delicacy was not destroyed by a hungry family), we store the leftovers in the refrigerator.

Ingredients for salting:

Cucumbers - 1 kg;
Salt - 1/3 tbsp. l .;
Garlic cloves - 3 pcs.;
Dill and parsley - in a bunch;
A little black 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 piquant 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 fruit a delicate spicy taste and aroma.

If you are interested in this option for pickling cucumbers, we will resort to the following recipe:

We wash the fruits, cut off the ends, 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, cover with a mixture of spices and seasonings, release the air and tie.
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 to cook lightly salted cucumbers in a bag, and how simple the 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.

How to pickle cucumbers in a bag! Simple and delicious!

You know, it happens how you want suddenly salted cucumbers! But where to get them? And there is no desire to mess with pickle and banks. Fortunately, today modern mankind has come up with a very wonderful, fast and convenient way of pickling cucumbers in a package. 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 cannot pull off by the ears!

General principles of cooking cucumbers in a bag

So, friends, that very fragrant and blessed time has come for lightly salted cucumbers. We draw your attention to the fact that the most crunchy 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 extremely small and strong cucumbers, which have thin skin and "pimples". Thin skin quickly passes salt. Thanks to the tender and dense pulp, the fruits are salted evenly in 2-3 days. There are no salted areas inside, however, the cucumbers still remain crispy.

The harvested harvest of cucumbers is carefully sorted out and reviewed. Yellow and tainted copies are removed. Cucumbers are sorted by size. When folding into bags, try to put cucumbers of the same size in one plastic container. Only then will the salting become more uniform.
The selected cucumbers are washed with cold water and dried with a towel. Ready-made sets of spices and herbs for pickling can be bought from grandmothers in the market or in a store. Each housewife has her own homemade set. Often, it includes dill and horseradish inflorescences, cherry and black currant leaves, tarragon. Horseradish, cherries and currants help keep the cucumber firm and crisp.

This method of harvesting cucumbers, like salting in an ordinary plastic bag, has existed for a long time. Of course, history is silent about who first started making pickled cucumbers in a package. But we will all say a tremendous thank you to the unknown culinary specialist! Like everything ingenious, this recipe is quite simple.

The classic recipe for cooking cucumbers in a bag

For this recipe, you need one kilogram of not too large cucumbers, a tablespoon of salt, and 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.

The 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, fill them with salt. Take a tablespoon without a slide. The bag ties up well. We recommend using two bags for strength.
So, the bag of cucumbers will need to be shaken thoroughly so that all the herbs, garlic and salt are evenly distributed throughout the bag. Be sure to put the bag of cucumbers in the refrigerator for 6-8 hours. During this time, it is advisable to take out the bag a couple of times and shake it for even 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 mouth-watering aroma that comes from the package. Cucumbers prepared according to this recipe are tasty, strong and crispy. By the way, lightly salted cucumbers turn out to be much healthier than salted ones, since they have much less salt and more preserved useful properties. They also insanely whet your appetite.

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

The second classic recipe for cooking cucumbers in a bag

This recipe is slightly different from the previous cooking method, 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 according to your taste, a couple of garlic cloves, salt (a single spoon is usually taken per kilogram of cucumbers), a regular package.

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

While the cucumbers are soaking, you can prepare the rest of the curing ingredients. You take a small bunch of dill and parsley, rinse them under the tap, and finely chop them into a cup. It is not recommended to do this with a knife, since the leaves give off a lot of moisture and get wet quickly. It can also spoil the flavor of your greens.
In the same cup, you will need to squeeze out a couple of garlic cloves. They will add spice to the cucumbers. Of course, if you or your loved ones don't like garlic, you can safely exclude it from the recipe.

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

After that, the package with cucumbers is sent to the refrigerator for pickling. We recommend that you shake all the cucumbers a couple of times while they are salting. You can enjoy fragrant lightly salted cucumbers within 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, use 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 there (2-3 teaspoons).

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 small, then just lengthwise into 4 parts.

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

Dry pickled cucumber

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

You put the cucumbers in a jar and mix them with the garlic cloves. Add dill and salt there. Close the jar with a lid and shake it with all your might for several minutes. This is similar to how you made cucumbers in a bag and shaken them for a long time. Shake until you get tired yourself. Then the cucumbers are left at room temperature. They are ready in five hours. May be ready earlier, depending on whether your home is hot or not. For example, if the cucumbers change 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, and leave them to rest in the jar, placing them in the refrigerator, the lightly salted cucumbers will continue to be salted and become salted, not lightly salted. Thus, if you really want a slightly salted taste, shake off all excess from ready-made cucumbers or rinse them in running water. After that, the cucumbers are stored in the refrigerator.

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

Recipe: instant pickled cucumbers in a bag

This method of salting takes no more than 4-5 hours. Take a large plastic bag and put fresh cucumbers in it. Cucumbers should be taken small in size and rinsed well, and also cut off the ends (where the stalk is) - so the cucumbers will let juice. Next step: sprinkle vegetables with table salt according to the following calculation: 1 tablespoon of salt per 1 kg of cucumbers. Mix well in a bag. Peel the garlic (one head is enough), chop each clove and add cucumbers. If you want very fragrant cucumbers, do not forget to put horseradish leaves, currants, cherries and dill umbrellas in the bag. All of these spices are commonly used in the canning of cucumbers and other vegetables. Spicy lovers can add a small pod of pepper to the bag, but we do not recommend cutting it - the cucumbers will be too spicy. Tie a bag of cucumbers and leave to marinate in a warm place for several hours. Then the vegetables are removed from the bag, cleaned of spices and immediately served on the table.

Recipe - lightly salted cucumbers quickly in 15 minutes

Cooking lightly salted cucumbers has its own special secrets and tricks. How to cook in a few minutes? Ingredients: a pound of fresh small cucumbers, 1 teaspoon of salt, a bunch of dill and 3 cloves of garlic. We take small fresh young cucumbers, rinse thoroughly in cold water, cut off the edges (see the previous recipe) and then cut each vegetable into four wedges. We put it in a food plastic container, which should have a tight-fitting lid, salt the cucumbers, finely chop the cloves of garlic and do the same with the dill, add the ingredients to the container, and then cover it with a lid. Shake thoroughly for 1-1.5 minutes and put in the refrigerator for 10-15 minutes. Cucumbers are ready to eat! It should be borne in mind that, despite such a quick preparation method, you can store cucumbers in this form for a maximum of 2-3 days. After this period, vegetables deteriorate, so calculate the amount of harvested food in advance. "Fast" lightly salted cucumbers are very juicy, spicy and aromatic, and their taste will delight any gourmet. They can be added to various dishes (vinaigrette, Olivier) or used as an independent dish. Finally, we offer you a recipe on how to cook quick salted cucumbers ... in 3 minutes! What you need for this: 10 pcs. cucumbers - 20 bay leaves, 20-30 sprigs of herbs (dill, parsley), 5 teaspoons of black pepper, 10 cloves of garlic, 3-4 teaspoons of salt, 10 tablespoons of vegetable oil and half-liter jars. The cucumbers are cut across and then lengthwise, resulting in small pieces. Put salt, pepper, chopped bay leaves, garlic, chopped herbs and vegetable oil in a jar. Then add cucumbers to the jar. The jar is closed and shaken for several minutes. The cucumbers are ready!

Cucumbers are among the earliest vegetables grown on their own plot. When the first portion of fresh, young, crispy vegetables is eaten straight from the garden, everyone begins to demand variety, light salads and okroshka. But all the records are beaten by lightly salted cucumbers served with the same young potatoes, roasted pork and ice-cold kefir.

In recent years, it has become fashionable to salt these vegetables directly in the bag. With a special technology, the pickling process goes very quickly: in the morning the hostess pickles it - you can serve it for dinner. Below are some recipes for making lightly salted cucumbers.

Lightly salted cucumbers in a bag with garlic - recipe photo

Appetizing lightly salted cucumbers are always a favorite and desired dish in many families. The appetizer is prepared in different ways, but the salting recipe in the package is considered the simplest and most popular. Cucumbers are pickled in this way quickly and easily - in just a few hours.

Your mark:

Cooking time: 10 minutes

Quantity: 6 servings

Ingredients

Cucumbers: 1 kg
Garlic: 2-3 cloves
Dill greens: bunch
Currant (if available):3 sheets
Bay leaf: 1 pc.
Sweet pea:5 pieces.
Salt: 1 tbsp l.
Sugar: 1 tbsp. l.

Cooking instructions

How to cook lightly salted cucumbers with dill in a bag

Experienced summer residents know: it's not for nothing that cucumbers ripen at the same time as dill. Summer, therefore, hints that these plants are friends with each other, together they are good in salad, and in okroshka, and when salted. The process of cooking lightly salted cucumbers with green sprigs of aromatic dill does not require knowledge, skills and experience. Even the younger members of the family can be involved in salting.

Cucumbers (young, equal in size).
Dill is a large bunch.
Parsley (if desired and available).
Garlic - 3-4 cloves.
Coarse salt - 1 tbsp l.
Horseradish leaves, cherries, currants - either all or something to choose from.
Cumin - 1 tsp. (you can do without it).

You will also need a regular plastic bag, large enough, dense, without holes.

Cooking algorithm:

Pour the collected cucumbers with cold water, leave for a while. After 20-30 minutes, you can start brining.
Wash the cucumbers thoroughly, you can use a soft sponge. Trim ends.
Rinse the greens and leaves thoroughly, otherwise, in the process of eating, you can feel how unpleasantly sand creaks on your teeth.
Peel the garlic, rinse under running water.
Put horseradish leaves, currants, cherries (whatever is cooked) in the bag. Arrange the cucumbers. Pass the garlic through a crusher (press), send into a bag.
Put salt, finely chopped dill there. Pre-crush the cumin.
Tie the bag in a knot, shake it well so that the greens let out the juice, mix with the salt.
Place the package in a deep bowl and refrigerate overnight.

In the morning for breakfast with young potatoes, lightly salted crispy cucumbers will come in handy! If the cucumbers are of different sizes, you need to start eating small ones, which have time to be salted earlier, and then large ones.

Recipe for lightly salted cucumbers in a package in 5 minutes

A real housewife will be able to surprise family members if she takes a recipe for making salted cucumbers in her piggy bank, which takes a minimum of time. They will be very delicate in taste and crunchy with a subtle lemon scent.

Salting products (based on 1 kg of cucumbers):

Cucumbers (fruits of different sizes can be used).
Lime - 2-3 pcs.
Dill is a good bunch.
Allspice and hot pepper (ground) - ½ tsp.
Salt - 1-2 tbsp. l.

Cooking algorithm:

Mix salt with allspice and hot peppers.
Remove the zest from the lime fruit, add to the salt, squeeze the juice from the lime there.
Rinse the dill, chop finely, add to the aromatic mixture of salt and seasonings.
Wash the cucumbers thoroughly using a soft brush. Trim the ponytails. Cut the fruits into circles, their thickness should be approximately the same.
Send the mugs in a plastic bag (preferably tight). Add a fragrant dressing there.
Tie the bag with a tight knot. Now you need to shake it for 5 minutes so that the salt and spices are evenly distributed between the fruits, and the salting process begins.

After that, the cucumbers can be put on a plate and served, but it will be tastier if the household will tolerate at least another 20 minutes for the cucumbers to stand in the refrigerator!

Delicious lightly salted cucumbers in a package - 20 minutes and you're done!

In hot summer there are problems with food, on the one hand, the hostess does not really want to cook, on the other hand, the households want to eat, but they demand something tasty and unusual. Why not please them with lightly salted instant cucumbers. If you have young potatoes, a little pork, then a great dinner can be prepared very quickly. During the time while the potatoes are being cooked, the hostess, who knows the magic recipe, will have time to pickle the cucumbers.

Salting products (prepared per 1 kg of fruit):

Cucumbers.
Coarse salt - 1 tbsp l.
Sugar - 1 tsp
Dill - greens or seeds.
Garlic - 3-4 cloves (more if there are spicy lovers in the family).
Bay leaf - 1-2 pcs.

Cooking algorithm:

It would be nice to collect cucumbers from the garden and soak them for 2-3 hours. If there is no time for this, then you can immediately start salting.
Rinse the fruits under running water, cut off the ends on both sides. Cut into circles.
Peel the garlic, wash, crush, grind with salt, sugar, dill.
If dill greens are used, then it must first be washed and finely chopped.
Send cucumber mugs into a dense whole plastic bag, then a fragrant sweet-salty dressing.
Tie the package. Shake until the cucumbers are evenly covered with the dressing. Send the package to the refrigerator for 20 minutes.

Young crumbly potatoes, sizzling cracklings and crunchy cucumber - what could be better than this!

Recipe for crispy lightly salted cucumbers in a bag

Summer is the ideal time to cook lightly salted cucumbers, they are tasty, aromatic, and go well with young boiled or baked potatoes. Cooking recipes are not much different from each other, there are only nuances, it is proposed to use, for example, horseradish leaves or bay leaves, hot and fragrant peppers or lime. Below is a recipe for making crispy cucumbers with mustard.

Salting products (take 1 kg of fresh cucumbers):

Cucumbers.
Coarse salt - 1 tbsp l.
Ground coriander - 2 tsp
Garlic - 2-4 cloves.
Parsley and dill - a bunch.
Hot and allspice pepper, ground into powder.
Dry mustard - 1 tsp

Cooking algorithm:

First, prepare the fruits for pickling. Rinse the cucumbers, cut off the “tails” on both sides. Cut the long fruits in half, then cut them lengthwise into four parts.
In a small deep bowl, combine salt, mustard, peppers and coriander. Add garlic, passed through a crusher, to this fragrant mixture.
Rinse greens, dry, chop finely. Add to salt, grind so that there is a lot of juice.
Put cucumbers in a tight cellophane bag, followed by a fragrant dressing. Tie, shake slightly. Put in the refrigerator for 1 hour.

A delicious, cold, aromatic appetizer is ready, it remains to call the guests, and those, having heard what the hosts have prepared for the table, will appear immediately!