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

You know, it happens when you suddenly want it 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 putting into 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 cold water and dry with a towel. Already ready-made kits You can buy spices and herbs for pickling 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. Large cucumbers you can cut into several pieces 10-12 centimeters long. Finely chop the dill and garlic.

In polyethylene new package you add all the prepared cucumbers, garlic and dill, 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. Cooked according to this recipe The cucumbers turn out 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 useful properties. They also stimulate the appetite like crazy.

When the cucumbers are ready, remove them from the refrigerator and remove all extra salt and serve immediately. The remaining cucumbers will need to be put in the refrigerator.

Second classic recipe cooking 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.
Eat little secret. To make your cucumbers very crispy, you will need to keep them in the oven for some time before pickling. cold water. 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 healthy 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 this way yet savory recipe, the time to do it is now. You will need a kilogram of cucumbers, a tablespoon of salt (if you prefer lightly salted cucumbers, put less salt), 2-3 clove of garlic, parsley and dill, ground black pepper or a mixture of peppers to taste. You will also need to put dry mustard there and ground coriander(2-3 teaspoons).

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 are purchased 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 on a quick fix. This happens because under plastic cover the greenhouse effect appears. Moisture is released from the cucumbers, after which the salt and spices quickly penetrate into the cucumbers. For one liter jar For cucumbers you will need 1 head of garlic, a couple of dill umbrellas and two tablespoons of salt.

You place the cucumbers in a jar and mix them with 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 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. So if you really want lightly salted taste, shake off everything unnecessary from already prepared cucumbers or rinse them under running water. After this, the cucumbers are stored in the refrigerator.

It’s very quick and easy to prepare lightly salted cucumbers in a bag in 5 minutes or 4 hours - aromatic, crispy, delicious!

Lightly salted cucumbers can be prepared not only in brine, but also in a regular plastic bag, and very simply. Lightly salted cucumbers in a bag taste just as good as cooked ones in the usual way, they are just as crispy and flavorful. If you salt them in the evening, in the morning great snack already ready!

• cucumber – 5 pcs.
• green onion - 1 piece
• parsley - 1 bunch
• sunflower oil - 1 tsp.
• garlic - 5 cloves
• dill - 1 bunch
• sea ​​salt - 1 tbsp.
• allspice - 1 g

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

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

Stuff peeled and sliced ​​garlic into the slits of the cucumbers; place the cucumbers and the remaining garlic in a clean, preferably new, bag.

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

Recipe 2: how to make lightly salted cucumbers in 5 minutes

They are prepared very quickly, salted in own juice and when you open the package they are completely ready. Serve cucumbers quick salting for any dish: meat or fish, vegetable or just as a separate snack.

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

This perfect option in order to take vegetables with you on the road, before leaving, just place them in a bag and sprinkle with the necessary spices, and at the end of the journey, open the bag and place its contents on plates. The aroma of pickled cucumbers garlic dressing will immediately float around and annoy the rest of his fellow travelers.

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

Place the washed horseradish leaves in a prepared durable bag and the cucumber slices on them. The juice from the horseradish leaves will keep the cucumbers crisp and firm.

Pour in table salt, optionally iodized. Depending on taste preferences, the amount of salt can be varied.

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

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

Let the bag rest for a minimum of 5 minutes and a maximum of 30 minutes before untying it. It is best to place the bag of cucumbers in the cold, if possible. During this time, the quartered vegetables will release their juice and absorb the aroma of the remaining ingredients. Place lightly salted cucumbers instant cooking onto a platter or plate and serve immediately.

Recipe 3: lightly salted cucumbers in a bag - in 2 hours

• Cucumbers - 500 Grams
• Salt - 1 teaspoon
• Dill - 1 Bunch
• Tarragon - 1 piece (twig)
• Currant leaf - 2 pieces
• Parsley - To taste
• Ground red pepper - To taste
• Garlic - 1-2 cloves
• Sugar - 1 teaspoon

Wash vegetables and herbs, peel garlic.

Cut off the ends of the cucumbers, cut them into cubes, cut the garlic into thin slices. Chop all the greens, except the currant leaf. Crush the currant leaf a little with your hands. Place everything in a bag. Add salt, sugar and pepper to taste.

Close, mix everything, distributing the salt and herbs throughout the bag. Now shake the bag vigorously for 1-2 minutes. Leave the bag in the refrigerator for 2-2.5 hours.

Serve lightly salted cucumbers with unrefined vegetable oil To new potatoes. Bon appetit!

Recipe 4, simple: lightly salted cucumbers in a bag

The cucumbers turn out incredibly tasty every time: crispy, moderately salty, with a slight garlic-dill smell, with a bright green color. Well, just delicious!

• Cucumbers – 1 kg
• Dill greens - 1 bunch
• Garlic - 4 cloves
• Salt - 2 tsp.

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

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

Chop the dill greens medium, not very finely.

Now take a thick plastic bag and put the prepared cucumbers in it.

Add garlic, salt and dill to the bag with the cucumbers.

Seal the bag and vigorously mix the contents to evenly distribute all the ingredients.

Place the bag of cucumbers in the refrigerator for literally 30-40 minutes.

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

Lightly salted cucumbers in a bag are ready!

These cucumbers are just a godsend for boiled new potatoes and an excellent appetizer for the holiday table.

Recipe 5: cucumbers with coriander, pickled in a bag

• 500-600 g small fresh cucumbers
• 1 tsp. coarse salt with a small slide
• 30-40 g dill
• 3-4 cloves of garlic
• 0.5 tsp. ground coriander
• pinch hot pepper

Try to choose small, dense cucumbers; they salt quickly and evenly.

Finely chop the dill along with the hard stems. It is not necessary to take only dill; any greens can be used.

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

Combine salt, pepper and coriander. Mix.

Place the cucumbers in a plastic bag. Squeeze the garlic there through a press, pour in chopped herbs and salt with spices. If you have a summer house, you can add chopped horseradish leaves and a couple of currant and cherry leaves.
It's convenient to use a heavy-duty double-seal bag, but regular bags work just fine. If they are thin, insert them one inside the other.

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

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

Recipe 6: crispy lightly salted cucumbers with garlic

• Leaves black currant fresh 3 pcs.
• Refined sunflower oil 5 tbsp. l.
• Cucumbers 2000 g
• Sugar 1 tbsp. l.
• Salt 1 tbsp. l.
• Dill green rosettes 2 pcs.
• Fresh dill 1 bunch
• Table vinegar 1 tbsp. l.
• Garlic 2 cloves

Our crispy lightly salted cucumbers in a bag. Bon appetit!

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

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

Wash the cucumbers thoroughly, and then soak them in water for one hour. ice water. 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.

cloves young garlic Peel, prick with a fork, you can chop finely.

In tight plastic bag put half the cucumbers. 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, use for preparing various snacks, okroshka.

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

Recipe 8: aromatic cucumbers cooked in a bag

Amazingly simple and quick recipe lightly salted cucumbers in a bag, which are prepared without brine. This cucumber dish does not require special effort, and even a culinary novice can master the recipe.

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

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

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

Lightly salted cucumbers in the bag are already ready.

Today I will share interesting idea, how to pickle cucumbers in a bag to get very tasty lightly salted cucumbers.
There is absolutely no need to bother with brine if you plan to make lightly salted cucumbers, and then wait another 2 days. With the dry pickling method, pickles in a bag will be ready in 5-6 hours; this recipe is for those cases when you need a quick, excellent result.
When you try how to pickle cucumbers in a bag, you are unlikely to return to traditional preparation lightly salted cucumbers. After all, this way they always turn out crispy and the aroma cannot be compared.

How to pickle cucumbers in a bag. Making lightly salted cucumbers

Products
Cucumbers - 1 kilogram
Coarse salt - 1 teaspoon
Granulated sugar – 1 teaspoon
Garlic – 3-5 cloves
Dill umbrellas
Tarragon

1. Prick clean cucumbers deeply several times with a toothpick.Cut the garlic into thinner pieces. Grind the dill and tarragon and knead it thoroughly with your hands.

2 . Place the cucumbers in a bag and add salt, sugar and prepared spices. We tie the bag well and grind and shake thoroughly. The bag may become frayed.

4. Transfer to a new bag and leave to soak in salt and spice aromas for 3 hours. Shake it every half hour.

5. Next, put the bag in the refrigerator for a couple of hours, there the cucumbers will take a little more time.
Many people won’t believe that it will turn out delicious, for such little time. You may not believe it, but check how to pickle cucumbers in a bag. If you want to get very lightly salted cucumbers, then immediately put them in the refrigerator for an hour and that’s it, without shaking them.

It is not known who first came up with the idea of ​​cooking instant light-salted cucumbers in a bag, but this idea is brilliant.

Through testing, our culinary experts determined some rules, thanks to which quick-cooking lightly salted cucumbers in a bag turn out to be really “quick”. So:

• It is best to soak cucumbers for at least a couple of hours in cold water, so they will be crispy;
• To help the salt penetrate the cucumbers faster, you can prick them with a fork, cut off the ends, or simply cut them lengthwise or crosswise - than smaller pieces, the faster the cucumbers will be salted;
• Garlic for lightly salted cucumbers (if it is in the recipe) is better to take young, it is more tender and more aromatic;
• It is advisable to grind spices (black pepper, allspice) in a mortar immediately before cooking;
• Salt - strictly coarse, not “Extra” and not iodized!
• Even if this is not in the recipe, it is advisable to leave the bag with cucumbers and spices for at least an hour at room temperature, and only then put it in the refrigerator - the pickling process will be much more fun.

There are few rules, few ingredients, and too many recipes, however, each of them is good in its own way, and you can try each one in time. cucumber summer. Let's get started!

Lightly salted cucumbers in package No. 1

Ingredients:
1 kg cucumbers,
1 tbsp. coarse salt,
1 bunch of dill.

Preparation:
For pickling, it is better to take medium-sized cucumbers, but if you are lucky enough to get “horses”, cut them crosswise into two or three parts. Cut off the ends of whole cucumbers and chop the dill. Place the cucumbers and dill in a tight plastic bag and sprinkle with a level tablespoon of salt. Tie the bag, you can put it in a second one for strength. Shake the bag well to mix all the ingredients and place it in the refrigerator for 6-8 hours. Shake the bag a couple of times while the cucumbers are salting. Ready! For extra flavor, add a couple of cloves of garlic.

Lightly salted cucumbers in bag No. 2

Ingredients:
1 kg cucumbers,
2 tbsp. salt,
1 tsp Sahara,
3-4 cloves of garlic,
sprigs of parsley and dill - to taste.

Preparation:
Cut the washed cucumbers lengthwise into 4 parts and place them in a bag. Coarsely chop the garlic cloves and chop the herbs. Place in a bag with cucumbers, add salt and sugar and seal the bag. Shake to mix well and place the bag in the refrigerator for 5-6 hours.

Lightly salted cucumbers in bag No. 3

Ingredients:
1 kg cucumbers,
1 des.l. salt,
2-3 cloves of garlic,
greenery,
black ground pepper, Bay leaf, dried paprika- taste.

Preparation:
Rinse the cucumbers well, cut off the ends and cut them in half or quarters lengthwise. You can add parsley, horseradish leaves, currants and cherries to a bouquet of greenery, but dill lightly salted cucumbers must be a must! Rinse the greens, shake off the water and chop. Finely chop the garlic; you can pass some of it through a press. Add spices and seasonings to taste. Place all the ingredients in a strong plastic bag, tie it, shake to mix, and leave at room temperature for a couple of hours.

Lightly salted cucumbers in a bag with tomatoes (lightly salted salad)

Ingredients:
500 g cucumbers,
1-2 tomatoes,
½ bunch of parsley
½ bunch of dill,
5 peas allspice,
½ tbsp. salt,
1-2 cloves of garlic,
a pinch of sugar.

Preparation:
Wash the cucumbers and cover with cold water. While they are soaking, chop the garlic and herbs, put them in a bag and add salt and sugar. Wipe the cucumbers, cut off the ends, cut them in half or quarters lengthwise and place in a bag. Stir until the salt and spices evenly coat the cucumbers. Cut the strong tomato into large slices and place in a bag. Stir gently and leave at room temperature for a couple of hours.

Lightly salted cucumbers in the “Fragrant” package

Ingredients:
1 kg small cucumbers,
1 head of garlic,
1 tbsp. salt,
1 tsp Sahara,
1 bunch of dill,
any greens - optional.

Preparation:
Soak the cucumbers in cold water for 2 hours. Before salting, wipe each one dry, cut off the ends and prick with a fork. Chop the dill and herbs, cut the garlic cloves in half. Place cucumbers and herbs with garlic in a bag, add salt and sugar, tie tightly and shake well. Leave at room temperature for a couple of hours, then put in the refrigerator for another 1-2 hours.

Lightly salted cucumber salad

Ingredients:
1 kg cucumbers,
1 tbsp. without a mountain of salt,
3-4 cloves of garlic,
½ tsp. Sahara,
1 tsp table vinegar,
1 tbsp. vegetable oil,
1 bunch of greens (dill, parsley are required, the rest to taste),
coarsely ground black pepper, dried paprika - to taste.

Preparation:
Wash the cucumbers, cut off the ends and cut lengthwise into 2 or 4 parts. Chop the greens, finely chop the garlic. Place all the prepared ingredients, herbs and spices in a bag, tie the bag and shake well so that the cucumbers are evenly salted. Leave for an hour at room temperature, then put in the refrigerator for 2-3 hours.

Almost all recipes are designed for 1 kg of cucumbers. This is no accident. Instant lightly salted cucumbers in a bag can be stored in the refrigerator for no more than 3 days, then they become limp and over-salted. However, such a delicious dish is unlikely to stay in the refrigerator for long.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Summer is the season for lightly salted cucumbers. Lightly salted cucumbers differ from salted for a period preparation and salting 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 that ends up in the small quantity, 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. To prepare for future use long-term storage this method is not suitable. 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, .