How to quickly and easily prepare pickled cucumbers in a bag: 6 recipes

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Prepared by: Galate

07/15/2013 Cooking time: 1 hour 0 minutes

Instant pickled cucumbers I also call quick cucumbers. I learned this recipe from my friend who makes everything with lightning speed. Quick cucumbers will appeal to everyone who loves spicy things.

Recipe for crispy cucumbers in jars for the winter

I’m sure you’ll really like this simple way to marinate crispy gherkins. A small set of ingredients - and a delicious winter snack is ready!

Ingredients

We need:

• Small cucumbers - several kilograms;
• Bouquet of dill, horseradish and currant leaves;
• Garlic - 2 cloves per 1 jar;
• Black pepper - 6 peas;
• Allspice - 2 peas;
• Bay leaf - 2-3 leaves.

Marinade for 1 liter:

• Coarse salt - 2 tbsp. heaped spoons;
• Sugar - 2 tbsp. spoons without a slide;
• Vinegar 9%

Step by step recipe

Preparation:

1. We wash fresh gherkins with water. We cut off the flowers, if any. And we cut off the ponytails that are too long.
2. Fill them in a basin with cold water for 4-6 hours. It should completely cover the vegetables.
3. While the green ones are soaking, we prepare jars and seasonings with herbs. Usually in the summer you can buy ready-made bouquets for preserving vegetables at the market. They consist of horseradish and dill. These are the main components. They are joined with laurel leaves, currant leaves or cherry leaves.
4. We use horseradish, dill and currant leaves according to the recipe. We wash the greens in a bowl of water to remove dust and sand.
5. We wash liter jars with a sponge and soap. It is advisable even with household stuff, as it disinfects well.
6. Place a quarter of a horseradish leaf, a couple of sprigs of dill and two currant leaves on each container.
7. We peel the garlic and put a pair of cloves on each liter jar.
8. We also add 5-6 black peas and 2 allspice peas. Attach laurel leaves. If desired, you can also add a few cloves or mustard seeds.
9. We take out our gherkins, shaking them from the water. We pack the vegetables tightly into the jars so that they feel very cramped in there. Pour 3 tablespoons of 9% table vinegar into each container.
10. Boil the jar lids in clean water for 5-7 minutes. At the same time, let the marinade cook. To do this, pour 2-3 liters of clean water into the pan. Dissolve salt and sugar when the water boils.
11. Pour the solution up to the very neck of each container and screw on the sterilized lid.
12. Place a large pot of water on the fire. When it boils, set how many jars of gherkins will fit and boil for 7-8 minutes. During this time, the cucumbers will change color a little and the marinade will begin to boil. This additional sterilization will ensure the safety of the product.
13. Be sure to use kitchen mittens to protect your hands from burning!
14. Place the finished containers with the lid down until they cool completely. Here, provide them with a secluded corner so as not to inadvertently get burned.
15. When everything has cooled down, you can put the workpieces in a cool and dark place.

The mega delicacy will be ready in a month. And if you can’t wait until the cold weather, then you can try it with pleasure!

A simple recipe for pickled cucumbers with lemon

Let's prepare a delicious dish with lemon and onions. Our cucumbers will be very crunchy with a slight sourness. Everyone in my family, without exception, likes this salad. They say: “You can swallow your tongue, how delicious it turns out!”

Ingredients

We need 1000 ml per jar:

• Small fresh cucumbers;
• Onion - 1 circle;
• Lemon - 1 circle;
• Black peppercorns - 5-6 peas;
• Allspice - 2-3 peas;
• Citric acid - 0.5 teaspoon;
• Bay leaves - 2 pieces;
• Cloves - 2-3 stars;
• Salt - 2.5 teaspoons;
• Sugar - 150 gr.

Step by step recipe

Preparation:

1. We prepare all the ingredients. We sterilize jars and lids in any convenient way. I described them in the first recipe.
2. We take small cucumbers so that they are strong. We wash them and cut off the ends on both sides.
3. Peel the onion and cut it into rings 1 cm wide. Cut the lemon into round slices.
4. At the bottom of the jars we place laurel leaves, clove stars, 2-3 cloves of garlic, several black and allspice peas and an onion ring.
5. We compact the cucumbers tightly and place a slice of lemon on the side. We do this with each container.
6. We boil clean water and scald everything with boiling water up to the very neck of the jar.
7. Leave for about fifteen minutes, then pour the water into a saucepan and put on fire. Pour sugar and salt into it at the rate of 1 liter. Once it boils, add citric acid. Cook for a short time, 1-2 minutes.
8. Pour the resulting brine into jars and screw the lids on tightly. We turn them over and wrap them in a blanket until completely cooled.
9. Store cooled cucumbers in a cool and dry place.

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Lightly salted cucumbers in a bag with tomatoes, zucchini, garlic and herbs

Cucumbers are, of course, good, but fresh lightly salted vegetables together are a delicious snack on any table. And if you have never tried to cook it, then be sure to try it.

Ingredients

• Small cucumbers - 300 g
• Young zucchini - 300 g
• Tomatoes – 300 g
• Garlic - 2-3 cloves
• Fresh dill - 1 bunch
• Salt - 1 tsp. (approximately) - add to taste

Step by step recipe

1. To prepare, take a young zucchini, wash it well and remove the skin. You can, of course, leave it if the zucchini is, as they say, “milky ripe,” but without the peel it turns out even more tender. Cut it into oblong slices.
2. We also wash the cucumbers and cut them into slices of any size. Chop the garlic, chop the herbs. If you have small tomatoes, then cut them in half, and if they are large, then cut them into quarters or even smaller ones.
3. We put it all in a bag. The only seasoning is salt. Of course, you can experiment and add something else, but with just salt it turns out incredibly tasty! It brings out the natural taste of the ingredients.
4. We tie the bag, carefully mix and shake the contents. Place in the refrigerator for 12 hours (more is possible). After the specified time, the delicious snack is ready.

Vegetables soak in salt and soak in juice, and since this is an assortment of vegetables, each vegetable adds its own flavor - it turns out great. Try it!

The most delicious pickled cucumbers for the winter - recipe for a 2 liter jar

This is a very simple way. We made 3 jars at once and it took us about an hour to do everything. The cucumbers turn out incredibly tasty and crispy. And the most important thing is that the amount of salt and sugar comes out just right. They can be used as a snack or cut into a salad, for example: Olivier salad.

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Ingredients

Ingredients for 1 jar:

• Cucumbers – 1.5 – 2 kg;
• Garlic – 4 cloves;
• Cherry leaf – 5 pcs.;
• Dill umbrella – 1 pc.;
• Black peppercorns – 0.5 tsp;
• Salt – 2 tbsp. l. without slide;
• Sugar – 2 tbsp. l. without slide;
• Vinegar 70% – 1.5 tsp;
• Water – 1 l.

Step by step recipe

Preparation:

1. As always, you need to soak the cucumbers. It doesn’t matter if they come from the store or from the garden. After lying in the water for a while, the fruits will be washed better and will absorb the missing moisture. Pour into any basin and pour cold water. Leave for 1 – 2 hours. Then wash them thoroughly under running water.
2. We also clean and rinse the garlic and herbs. While they dry a little, prepare the jars. You can clean them in the dishwasher. Either the old way with baking soda or cleaning products. There is no need to sterilize them. But it’s better to boil the lids for a couple of minutes.
3. Place garlic at the bottom of the container. It can be cut into two to four parts. Next we send cherry leaves and an umbrella of dill. Also add peppercorns.
4. Now is the hardest and time-consuming part. Place cucumbers in a jar. You can place them lying down or standing. It depends on the size of your fruits. But try to keep them closer to each other.
5. Let the water boil. When it boils, pour it into the jar. Cover the top with a lid and leave for 5 minutes.
6. During this time, pour sugar and salt into the pan. Pour the liquid out of the jar and set it to boil again. When the brine boils, add vinegar and turn off. Immediately pour it back into the jar and screw the metal lids on tightly.
7. Turn it over and check for smudges. Then put it under a fur coat until it cools completely. Then we send it for storage.

Preparation

To create a tasty preparation, you need to take care of the equipment, ingredients, containers and conditions. The latter are the easiest - they depend on the chosen recipe and do not require special knowledge and skills.

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Inventory

Needed for work:

• knife;
• cutting board;
• knitting needles (if you want to speed up the process);
• Seaming machine;
• containers.

Workpiece components

Can't do without:

• cucumbers;
• vinegar;
• garlic;
• brine;
• horseradish;
• dill;
• peppercorns.

Everything else is at your own discretion . Particular attention is paid to the brine. To prepare it, add a teaspoon of sugar and two level table salts to one liter of water. It is also important to choose cucumbers: for preservation, it is advisable to select small, not yet grown vegetables, then you will get the best preparation.

Capacities

During the cooking process will be used:

• pots;
• banks;
• a bowl for soaking vegetables.

Crispy cucumbers for the winter - recipe with vinegar

So many ways and all so similar. You can add something of your own to each preparation. This will only make them tastier. This could be hot pepper or mustard seeds. Anything. But by adding horseradish, you will only improve not only the taste, but also the hardness and crispness of the cucumbers. They won't be spicy, but they will definitely be tasty!

Ingredients

• Cucumbers;
• Dill – 3 sprigs;
• Garlic – 4 cloves;
• Horseradish root – 5 cm;
• Horseradish leaf – 1 pc.;
• Allspice peas – 5 pcs.;
• Black peppercorns – 8 pcs.;

Brine for 1 liter. water:

• Salt – 1 tbsp. l.;
• Sugar – 1 tbsp. l.;
• Vinegar 70% – 1 tsp.

Step by step recipe

Preparation:

1. Soak cucumbers in water for 2 – 4 hours. Then wash and cut off the ends. We also peel garlic and horseradish.
2. We put garlic, horseradish (root and leaf), dill and allspice and black pepper into clean jars. We also place the cucumbers very tightly. Very large ones can be cut.
3. Fill the contents of the container with boiling water and leave for 10 minutes, covering with a lid. Then pour the water into a saucepan and add salt and sugar. Boil again.
4. Pour vinegar into the boiling brine and turn it off. Pour it into cucumbers and roll up with metal lids.
5. We turn the jars over and cover them with a warm blanket. When they have cooled down in this position, we put them away for storage in the basement, cellar or pantry.

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Cooking features

Even a novice cook can pickle cucumbers quickly. The result will certainly meet expectations if the cook knows and takes into account several points.

• You can pickle cucumbers hot or cold. Using a hot marinade helps speed up the process, but does not preserve the fresh, bright color of the cucumbers. It is advisable to use it if you want to quickly pickle whole fruits. If you want vegetables to retain their original color, choose recipes that involve the use of cold marinade.
• You can pickle young and mature cucumbers in a quick way. Ripe fruits are peeled using a vegetable peeler, otherwise the snack will have a rough taste. It is recommended to do the same with bitter fruits.
• The finer the vegetables are chopped, the faster they marinate. Cucumbers are cut into circles or bars. The latter are obtained by cutting the fruit lengthwise into 4 parts and cutting them into pieces 4–6 cm long.
• You can pickle cucumbers in glass jars and molds, plastic containers, and bags. Metal utensils can impart an unpleasant aftertaste to your food. Moreover, aluminum reacts with acids, resulting in the formation of harmful substances. If you are using a bag to prepare the snack, it is better to take two and put them inside each other to prevent leakage. If you are not sure that the marinade will not leak through the bag, place a plate under it.

Instant pickled cucumbers are usually ready to eat within 3-4 hours, but they acquire the most pleasant taste after about a day.

Pickled cucumbers with red currants

We present to your attention an unusual recipe for preparing pickled cucumbers for the winter. They are rolled up in jars with red currants. The berries contain natural acid, so there is no need to add vinegar to the marinade. And such conservation looks very impressive. Currants can be used both fresh and frozen. To ensure reliable storage of such cucumbers, sterilization is necessary.

It is proposed to pickle cucumbers in 1.5-liter jars. They take up less space in the refrigerator and are eaten faster.

Ingredients

• Cucumbers – 1 kg.
• Red currant – 1 tbsp.
• Black currant leaves – 3 pcs.
• Dill umbrella – 1 pc.
• Garlic to taste.
• Water – 750 ml.
• Salt – 1 tbsp. l.
• Sugar – 2 tbsp. l.

Step by step recipe

Cooking process:

1. Pre-soak small, strong cucumbers for 2 hours in cold water. Then rinse them thoroughly and remove the ends on both sides.
2. Wash the red currants well and remove any damaged fruits. Frozen berries do not need to be thawed. The fruits do not need to be separated from the branches; there is no difference for pickling.
3. Wash the jars with water and soda and sterilize in any way. Boil the seaming lids.
4. Place washed currant leaves, peeled garlic cut into large pieces and one dill umbrella at the bottom of the prepared jars.
5. Then compactly place the prepared cucumbers in jars. Immediately fill the gaps between the cucumbers with berries and sprinkle them on top of the cucumbers.
6. In a separate bowl, boil clean water (the volume of water depends on the number of cans), pour the amount of sugar and salt indicated in the recipe into it, stir and boil for a couple of minutes. Pour the prepared marinade over the cucumbers.
7. Then sterilize the cucumbers. To do this, take a large saucepan, cover its bottom with a towel and place jars of cucumbers in it. Fill the pan with hot water (after all, the jars with the marinade are hot) to the level of the hangers of the jars. Sterilize the cucumbers over medium heat for 6 minutes from when the water in the pan begins to boil.
8. Then roll up the jars tightly and immediately check the tightness of the seal. Invert them onto the lids and cover with a blanket for additional pasteurization.
9. Transfer the cooled jars to a designated storage location.

Features of storing pickled cucumbers

Usually, quick preparation of pickled cucumber fruits also means their fairly quick consumption. However, sometimes situations arise when quickly prepared pickled cucumbers need to be preserved in their consumer condition for several days. The shelf life of such a product depends on the method of its preparation and the container in which it is located.

Whether brine was used for pickling or whether the pickling was without brine in a bag, whether hot brine was used during pickling or whether it was cold, whether the container for the product was glass or aluminum - all these factors affect the shelf life of the product.

But in any case, the shelf life of such cucumbers in a cool place does not exceed a decade, since the cold, although it slows down the fermentation process, does not completely stop it when air is available. However, it is possible to slightly extend the shelf life.

For example:

1. If you plan to preserve the product for several days, then you should use cold brine when pickling, rather than hot, which stimulates the fermentation process.
2. Also, to extend the shelf life of pickled fruits, they do not need to be trimmed. This somewhat extends the time during which the cucumbers reach consumer readiness, but it also extends their shelf life in the refrigerator or cellar.
3. Fruits pickled in a bag without brine will retain their condition longer if the amount of salt is slightly reduced during the cooking process, and after cooking they are placed in the coldest (but not in the freezer!) place in the refrigerator. This will again slow down the cooking process, but at the same time extend their shelf life.

Important! Although instant pickled cucumbers reach the ready stage within a few hours, they acquire optimal taste and aroma only after a day.

Crispy pickled cucumbers with citric acid

In this recipe, you are invited to pickle cucumbers for the winter table, replacing vinegar with citric acid in the marinade. Cucumbers with lemon always turn out crispy, aromatic and incredibly tasty. They are prepared without sterilization and are perfectly stored at normal room temperature.

Ingredients

For one 3-liter jar:

• Cucumbers – 2 kg.
• Citric acid – 1.5 tsp.
• Garlic – 6 cloves.
• Horseradish root or leaf – 1 pc.
• Dill umbrella – 3 pcs.
• Mustard seeds – 3 tsp.
• Water – 1.5 l.
• Sugar – 5 tbsp. l.
• Rock salt – 2 tbsp. l.
• Laurel leaf – 3 pcs.
• Black and allspice peas – 5 pcs.

Step by step recipe

Cooking process:

1. For pickling, choose small, smooth and strong cucumbers. Place them in a basin and cover with cold water for several hours.
2. Wash the jar (or jars) with water and soda and sterilize in any way. Boil the lids in water.
3. Wash the spicy herbs and pour boiling water over them. Peel the garlic and horseradish root. Place this set of spices and all the spices in a jar.
4. Rinse the soaked cucumbers well and cut off the ends. Place the prepared fruits nicely and tightly in jars.
5. Boil water in a saucepan and pour the boiling water over the cucumbers. Cover the jars with lids and leave for 20 minutes. During this time, boil the second portion of water.
6. After 20 minutes, pour the water out of the jars through a special lid and immediately, since scalded cucumbers cannot stand without water, re-pour boiling water into the jars and leave again for 20 minutes.
7. In a separate pan, cook the marinade from the required amount of water, salt and sugar. Boil the marinade for a few minutes.
8. Pour the hot marinade (you can use a funnel) over the cucumbers, filling the jars to the very top.
9. Immediately roll up the jars and check for leaks. Then turn them over onto lids, cover them with a blanket and, after completely cooling, transfer them to a place for long-term storage.

How to make lightly salted cucumbers in 2 hours

To treat yourself to this snack, you will need:

• a kilo of small cucumbers;
• 1 teaspoon of dill seeds;
• 1 tbsp. spoon of salt;
• 1 teaspoon sugar;
• laurel;
• water;
• 3 garlic cloves.

Before lightly salting the cucumbers, cover them with cool water and leave for a couple of hours. After washing, remove the ends and place in a thick plastic bag. Break the bay leaf with your hands and send it to the cucumbers. Add dill seeds, garlic, salt and sugar cut into thin slices.

Close the bag tightly and shake it well. If you are not sure about the reliability of such packaging, insure yourself. Just place one cellophane package with cucumbers in another one and put it in the refrigerator for 2 hours. Try to thoroughly shake the contents of the package every half hour. Thanks to this, the cucumbers will be more evenly saturated with the sweet-salty marinade and spices.