How to make lightly salted cucumbers in a bag. Lightly salted cucumbers in a bag - the fastest recipes for a delicious snack

Instant lightly salted cucumbers (in a bag)

Delicious lightly salted cucumbers - a simple and quick recipe!

How to quickly and easily prepare crispy, aromatic, very tasty lightly salted dry salted cucumbers (without brine)?! But pickle the cucumbers in a bag! The smell from the refrigerator is maddening, impossible to resist!

Cucumbers are prepared simply and quickly - in 4-5 hours!

Of course, there is an even shorter recipe - but there they need to be cut into slices, the taste is a little different. This is only for the most impatient.

What you need for lightly salted cucumbers

• Young cucumbers – 1 kg;
• Garlic – 1 head (or less);
• Salt – 1 tablespoon;
• Herbs and spices: dill, currant leaves, cherry leaves, horseradish leaves or root, cloves (2-3 buds) and allspice (2-3 peas). Optional basil and chili pepper.

2 plastic bags

Collecting herbs and cucumbers for pickling!

How to pickle lightly salted cucumbers in a bag

• Get ready: Wash the cucumbers, cut off the ends. Cut the garlic into small pieces;
• Pickle: place cucumbers, herbs, spices in a bag. Add salt. Shake several times to distribute the dressing evenly. Tie the package. Place in another bag (for reliability, so that it does not leak). Leave for 4-5 hours at room temperature; Store finished lightly salted cucumbers in the refrigerator (if you do not eat them right away).

These are delicious and crispy cucumbers!

This magical bag of pickles immediately begins to exude a faint, intoxicating aroma of lightly salted cucumbers. It's just impossible to be around.

The more time passes, the stronger and more persistent the odorous spicy wave becomes, permeating the entire kitchen and awakening a brutal appetite and profuse salivation.

If it’s hot in your kitchen, the cucumbers will salt faster; if it’s cool, let them sit a little longer. The cooking time for lightly salted cucumbers also depends on their size - the smaller they are, the faster they are salted.

Dill umbrellas that gave their spice to cucumbers))

If you doubt how the cucumbers will be salted if they themselves are dry and no brine washes them, don’t worry, they will breathe in moisture, and the walls of the bag will keep it inside. Everything will be not just good, but very tasty.

Lightly salted cucumbers in a bag

The cucumbers turn out crispy and spicy. If you want more spiciness, add chili pepper to the bag. If there doesn’t seem to be enough salt, add more salt. It can be measured not in tablespoons, but in handfuls. That is, throw a handful of salt into the bag. Other .

You can read the recipe for regular lightly salted cucumbers. There is also a recipe for salting cucumbers in cold water. They can be eaten immediately, like lightly salted ones, or they can be stored in a cold place and opened only in winter - then they will become salty.

These are products for salting lightly salted anashartsva cucumbers according to the Abkhazian recipe. It's simple, but with beets.

Lightly salted cucumbers in a bag

A simpler recipe than this for making pickled cucumbers has probably not yet been invented. From the category of “two steps” - elementary, but very tasty. For a kilogram of fresh, neat cucumbers (not gherkins, but very small ones) you will need one and a half teaspoons of coarse salt, a bunch of fresh dill, and a few cloves of chopped (not crushed!) garlic. Plus two plastic bags, folded one into one.

The ingredients are simple, and the process of preparing cucumbers couldn’t be simpler. You just need to prepare the cucumbers first. Wash, dry and cut off both ends from each so that they can be salted better and faster. Next, transfer the fruits into a double plastic bag. Add garlic and finely chopped dill (right with the stems). Add salt in the recipe quantity.

As a matter of fact, everything is ready. All that remains is to tie the bags tightly and shake them well a couple of times so that the salting is evenly distributed. Now the cucumbers need to be allowed to stand and salt on the bottom shelf in the refrigerator. They will do this for 12 or 16 hours (depending on the size of the selected fruits), no more. And you can eat! It turns out both tasty and aromatic.

To avoid leakage during cooking, it is recommended to place the cucumber bags in a container before storing them in the cold. And turn it over several times after (3-4 times throughout the entire time, for better salting).

The recipe for making lightly salted cucumbers was invented in Rus' during the time of Ivan the Terrible and has since conquered the whole world. Today there are a great many ways to prepare cucumbers without brine, here you will find only a few of them. You can pickle cucumbers not only 24 hours in advance, but also in 10–15 minutes. Lightly salted cucumbers in a plastic bag prepared in this way turn out tender and crispy. They require little effort, little space, and few ingredients. All we need are young cucumbers, dill, salt and garlic cloves, the advantage of the first recipe is that it does not contain vinegar. For spiciness, you can put a chili pepper in the bag. Some housewives add black currant leaves, tarragon, horseradish root, clove buds, bay leaves, cardamom peas and allspice. Other variations use vinegar, mustard, vegetable oil and sugar. You can experiment, but even without additions and spices, cucumbers turn out incredibly tasty and aromatic. Prepared vegetables store well and become even tastier over time.

TIME: 24 hours

Easy

Servings: 4

Ingredients

• young cucumbers – 1 kg;
• fresh dill - 1 large bunch;
• garlic – 4 cloves;
• coarse table salt – 1 tbsp. l. with a slide.

Preparation

Wash the cucumbers thoroughly and then soak them in ice water for one hour. The bitterness will go away and the vegetables will turn out crispier.

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

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

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

Place half of the cucumbers in a thick plastic bag. Sprinkle them with half the chopped dill and half the salt.

Then place the garlic cloves on the vegetables.

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

Then tie the bag so that there is a lot of air left in it (about 1/3 of the volume). Shake it well and rub it so that the ingredients are mixed and the cucumbers release their juice.

Place the bag in a deep plate and place it on the middle shelf of the refrigerator for a day. During this time, we will shake the bag of vegetables several times so that the released juice is evenly distributed throughout the bag.

After a day, lightly salted cucumbers in a bag with garlic will be marinated in their own juice and will be ready. They can be added to meat or vegetable salads, used to prepare various snacks, okroshka.

Day-old cucumbers store well, and over time they only become tastier.

Quick cucumbers in a bag in half an hour

You can take about a kilogram of cucumbers (to fit in a small plastic rocket);

• 3 garlic cloves;
• 1 bunch of dill and parsley;
• 1.5 tsp. salt.

Sequence of actions:

If you need to make freshly pickled cucumbers quickly, wash the cucumbers before cooking and leave them in cold water for about 3 hours (so that later more brine will form in the bag).

Cut the fruits into 2 or 4 parts (you can pickle them whole and cut off only the tails).

Chop the garlic and herbs.

Place vegetables, chopped herbs, non-iodized salt and chopped garlic in a plastic bag. Here you can put a little spices and chopped herbs to taste.

Seal the bag (no need to add water), shake well and put in the refrigerator for half an hour. If you pickle cucumbers whole, then marinate them in the refrigerator for at least 12 hours and periodically mash them in a bag so that the vegetables are evenly saturated with brine. This is a very quick dry pickling. The cucumbers will be ready in 20–30 minutes. The recipe is simple, and the cucumbers turn out tasty and aromatic.

Cucumbers with mustard in a plastic bag

Dry salting using mustard will produce cucumbers with a piquant sweet and sour flavor. To salt them this way, cut the cucumbers into slices. Place the prepared cucumbers, chopped herbs in a bowl, add salt, spices and mix everything well. Now add dry mustard (2–5 tsp) here. Mix everything well again. Then transfer the resulting mixture into a plastic bag, tie tightly, grind thoroughly, and place in the refrigerator for 15–20 minutes. Our spicy lightly salted cucumbers are ready in a hurry.

Cucumbers in a bag with vinegar

Many housewives are accustomed to cooking cucumbers with vinegar. Pickling cucumbers according to this recipe is very convenient. They will be ready in 5-10 minutes. To do this, you need to cut the vegetables into strips, add salt, spices, finely chopped herbs and mix everything well in a bowl. Let the mixture sit for a while. Then, when the vegetables and herbs release their juice, add 9% table vinegar (4 tbsp), for those who like apple or grape vinegar, you can add it (cucumbers will get a peculiar flavor). Now put the mixture in a plastic bag, close it so that very little air remains, and put it in the refrigerator for only 5-7 minutes. If you did everything correctly, the cucumbers will quickly release juice and delight your family with a pleasant and unique taste.

Lightly salted cucumbers in a bag with cilantro

In summer, at the height of the cucumber season, every housewife probably has three main stages. First, eat plenty of fresh cucumbers and in salads, be sure to roll up more jars for the winter, and add a little salt between these two stages. Well, can you imagine summer without boiled new potatoes and lightly salted cucumbers - crispy, aromatic and very tasty. There are a huge number of recipes, we offer the hit of the season - lightly salted cucumbers in a bag with cilantro.

This type of dry salting came into use recently, but instantly gained popularity due to its simple and quick preparation. Cucumbers can be consumed after 4-6 hours. In addition, no brines or containers are needed; all you need is an ordinary plastic bag (preferably a thick one).

Thanks to a large amount of cilantro and garlic, cucumbers are imbued with a bright, characteristic aroma, becoming appetizing and juicy. They can be served with any side dish (potatoes, sweet potato puree, bulgur), as well as as an appetizer for meat and fish dishes, and strong alcoholic drinks.

Ingredients

• cucumbers – 1 kg;
• salt – 0.5 tbsp. l.;
• cilantro - half of the middle bunch;
• garlic cloves – 4-5 pcs.

Preparation

Wash the cucumbers thoroughly in cold water, let them dry, remove the ends on both sides and cut each fruit in half. Take a bag and place the cucumber halves into it.

Sprinkle the cucumbers with salt. Make sure it coats each piece evenly.

Rinse the cilantro greens under cool running water, dry and finely chop with a knife. Place it in a bag with cucumbers.

Peel the garlic cloves, wash and cut as desired (in halves, quarters or thin slices, you can even chop them using a garlic press). Add the flavorful pieces to the bag. Adjust the amount of garlic depending on your taste preferences: if you like it spicy, add more; if you don’t particularly respect the smell of garlic, take less.

Tie the bag well and shake its contents several times so that all the ingredients are evenly distributed among the cucumbers. Place the workpiece in the refrigerator for 4-5 hours. Every 1-1.5 hours, lightly shake the bag of cucumbers.

After the specified time, the cucumbers will be saturated with the aroma of spicy greens and acquire a light salty taste; you can serve them as a snack dish.

Cooking tips

• To pickle cucumbers in a bag, buy pimply, dense and juicy green fruits. Ideally, use your own homemade ones, just collected. If the cucumbers are picked or purchased in advance, then soak them in cold water for 2-3 hours before salting.
• Vegetables must be the same size so they are evenly salted.
• Cilantro is a special spice, some people adore it, while others can’t stand it. If you fall into the latter category, swap out the cilantro for parsley or dill in this quick recipe.
• If you wish, you can add a few pieces of chili pepper, black or allspice peas, and chopped bay leaves. Snack cucumbers will turn out brighter, sharper and more original.

Did you know that:

In Australia, scientists have begun experiments in cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value during freezing.

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is highest. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

How to pickle cucumbers in a bag! Simple and very tasty!

You know, sometimes you suddenly want lightly salted cucumbers! But where can I get them? And there is no desire to tinker with brine and jars. 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 won’t be able to pull your ears off!

General principles for preparing cucumbers in a bag

So, friends, that very fragrant and blessed time has come for lightly salted cucumbers. Please note that the crispiest and juiciest cucumber is prepared exclusively at the dacha. Only here you can pick cucumbers straight from the garden just before pickling.

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

The harvested cucumbers are carefully sorted and reviewed. Yellow and damaged specimens are removed. Cucumbers are sorted by size. When laying out the bags, try to place cucumbers of the same size in one plastic container. Only then will the salting become more uniform.
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 at the market or in a store. Each housewife has her own homemade set. It often includes dill and horseradish inflorescences, cherry and black currant leaves, and tarragon. Horseradish, cherries and currants help keep the cucumber firm and crispy.

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

Classic recipe for making cucumbers in a bag

For this recipe you will 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 washed well, their “butts” are cut off at both ends. You can cut large cucumbers into several pieces 10-12 centimeters long. Finely chop the dill and garlic.

You put all the prepared cucumbers, garlic and dill in a plastic bag and cover them with salt. Take a tablespoon without a slide. The package is tied well. For strength, we recommend using two bags.
So, the bag of cucumbers will need to be shaken thoroughly so that all the greens, 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 to ensure even salting. After the specified time, your quick lightly 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 contain much less salt and more preserved beneficial properties. They also stimulate the appetite like crazy.

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

The second classic recipe for making cucumbers in a bag

This recipe differs slightly from the previous one in its preparation method, although the set of ingredients is generally similar. You will need several cucumbers (the total weight in the bag should not exceed 1 kg), parsley, dill and any other greens to your taste, a couple of cloves of garlic, salt (usually a level spoon is taken per kilogram of cucumbers), a regular bag.

Before you start pickling cucumbers in a bag, you will need to rinse them well and cut off all the ends. To make pickling in a bag, absolutely any variety of cucumbers will suit you, so you can choose according to your taste.
There is a little secret. To make your cucumbers very crispy, you will need to soak them in cold water for some time before salting. 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 it for more than 1 hour, be sure to change the water once.

While the cucumbers are soaking, you can prepare the remaining ingredients for pickling. 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 release a lot of moisture and get wet quickly. It can also really ruin the taste of your greens.
You will need to squeeze a couple of cloves of garlic into the same cup. They will add piquancy to the cucumbers. Of course, if you or your loved ones don't like garlic, you can safely omit it from the recipe.

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

After this, the bag of 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 aromatic lightly salted cucumbers within 30 minutes after pickling. By the way, lightly salted cucumbers are much healthier than simply 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 haven’t tried cucumbers using such a spicy recipe yet, it’s time to do it right now. You will need a kilogram of cucumbers, a tablespoon of salt (if you prefer lightly salted cucumbers, add less salt), 2-3 cloves of garlic, parsley and dill, ground black pepper or a mixture of peppers to taste. You will also need to put dry mustard and ground coriander (2-3 teaspoons) there.

Preparation begins with washing the cucumbers and cutting off their “butts.” If the cucumbers are large, you cut them into circles 1.5-2 centimeters thick, and if they are small, then simply lengthwise into 4 pieces.

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

Dry salting of cucumbers

So you want to pickle cucumbers for the winter. This can be done without brine directly in a jar in a hurry. This happens because there is a greenhouse effect under the plastic cover. Moisture is released from the cucumbers, after which the salt and spices quickly penetrate into 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 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 as hard as you can for several minutes. It's like making cucumbers in a bag and shaking them for a long time. Shake until you get tired. The cucumbers are then left at room temperature. Five hours later they are ready. They may be ready earlier - it depends on whether it’s hot in your house or not. For example, if the cucumbers have suddenly changed color, 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 in the jar, placing them in the refrigerator, the lightly salted cucumbers will continue to salt and become salty, not lightly salted. Thus, if you really want a lightly salted taste, shake off all the excess from already prepared cucumbers or rinse them in running water. After this, the cucumbers are stored in the refrigerator.