The cucumbers have already ripened in the garden beds, and there are even more of them on store shelves. We’ve already eaten fresh ones, prepared salads with cucumbers, but it’s still too early for canned ones, they’re waiting their turn in the winter. What then can we come up with? It's time to prepare lightly salted cucumbers using quick recipes in a bag. We already pickled them in jars and saucepans last time, so today we will turn exclusively to express methods for lightly salting cucumbers with a variety of spices and flavors.
Pickling cucumbers in a bag is easier and more convenient for many reasons. They won't take up much space in the refrigerator, they're easier to mix, and you can take them on a picnic or even cook them outdoors because you don't need extra dishes.
In an ideal situation, a bag with an airtight closure will do, but if you don’t have one on hand, that’s okay too. A regular food bag, new and clean of course, is ideal. Let's tie it tightly so that the cucumber juices and marinades don't escape into the wild ahead of time. We only need all this deliciousness on a plate.
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Basic recipe for lightly salted cucumbers in a bag in 5 minutes - a quick way
Lightly salted cucumbers can be made from a small amount of ingredients. This is a basic recipe that produces tasty, moderately salted vegetables, a little piquant from the garlic. They taste best after 4 hours, but you can eat them earlier if you cut them smaller.
Such cucumbers should not be stored for a long time; they become softer because they lose their juice and become strongly saturated with garlic smell. And immediately after cooking you will get crispy, green, juicy fruits, just a feast for the eyes.
Ingredients:
- cucumbers - 500 gr.
- garlic - 3 cloves
- dill - 1 bunch
- salt - 1 tsp.
Cooking method:
1.Your direct participation is needed a little - only 5 minutes. During this time you will have time to wash and cut everything. Just have to wait for it to be ready. Well, here the salting time can be different - it will depend on the variety of cucumbers and on the cutting method. If you cut it into slices, then after half an hour you can enjoy the lightly salted product.
2. Peel the garlic and finely chop it with a knife. Chop the dill (you need greens, not umbrellas, as for canning).
3. Wash the cucumbers and trim the ends. Place them in a plastic bag. If they are fresh and elastic, then there is no need to soak them in cold water. If the fruits are soft and limp (it’s still better not to use such fruits for this recipe), be sure to soak them for 2 hours.
Soaking also helps get rid of nitrates, if any are present in greens.
4.Pour salt, garlic and dill into the bag with the cucumbers. Try to remove as much air as possible from it and tie a knot.
5. Shake the bag vigorously so that the salt and herbs coat each fruit.
6.Place the resulting product in the refrigerator (it’s better to put the bag in a bowl in case of leakage) for 4-8 hours. After 4 hours, whole cucumbers will already be lightly salted.
If you pierce the fruits with a fork in several places, they will salt even faster.
How to pickle cucumbers with dill and salt
Every housewife already has in her arsenal a quick method of pickling with garlic, herbs, and spices. If you follow the rules, then within an hour the pickled cucumbers in the bag will be quickly ready. It is believed that they turn out the most delicious with dill. You can cook sweet, hot or spicy gherkins. The traditional dry pickling method is very simple. Below is a recipe for instant pickled cucumbers.
What ingredients will you need:
- fresh gherkins – 600 grams;
- garlic – 2 cloves;
- 2/3 spoon of salt;
- dill with umbrellas.
How to cook:
- Wash the vegetables well, cut them lengthwise into halves or quarters, and place in a bowl.
- The garlic is peeled, chopped, and added to the gherkins.
- The vegetables are salted, dill umbrellas are added, and everything is mixed with hands to ensure even salting.
- Place everything in cellophane, release the air, tie it, leave for 30-60 minutes.
Lightly salted cucumbers in a bag in 4 hours: recipe with garlic and dill
This recipe is very similar to the previous one, but here sugar and allspice appear. These components add additional taste and aroma to the prepared cucumbers. As before, the finished vegetables will be crispy and bright, they will not lose color, but will become quite a bit softer because they will have released their juice.
Ingredients:
- fresh cucumbers - 1 kg
- garlic - 4 cloves
- sugar - 1 tsp.
- salt - 1 tbsp.
- dill greens - 1 bunch
- allspice peas - 3 pcs.
Preparation:
1. Wash the cucumbers thoroughly and dry on a towel. Trim the butts. This can be done with 4 pieces at once, aligning them in one line with a knife.
It is better to take small cucumbers so that they pickle quickly.
2. You don’t have to skimp on dill, especially if you love its taste. It contains a lot of essential oils that will imbue vegetables with their aroma. Dill is a basic green for cucumbers. But you can take another in addition to your taste: parsley, basil, cilantro. These additives will change the taste of the final product, you can experiment. Finely chop the greens with a knife.
3.Cut the garlic into small pieces; you can squeeze it through a press, so the pieces will be smaller.
4. Place the prepared cucumbers in a bag, immediately add herbs, garlic, salt, sugar, and allspice. Tie the ends and shake and twist the bag to combine.
5.Place the cucumbers in a bowl into which the juice will flow if the plastic leaks. Leave at room temperature for 4 hours and you can taste the salty fruits.
6.If you don’t eat the entire snack right away, store it in the refrigerator. It is better not to save it for a long time, because over time, cucumbers lose their attractive appearance and become dehydrated. Make one or two servings.
If you can’t wait 4 hours, cut the cucumbers into 4 pieces or slices and the cooking time will be reduced to 2 hours.
Cucumbers with garlic, herbs and mustard quickly
I also recommend this wonderful recipe - spicy, with mustard and a hint of ginger.
Ingredients
- Cucumbers – 1 kg
- Greens (dill, parsley)
- Ginger root – 10 g
- Garlic - 2 cloves
- Dry mustard (grains) - 1 tsp
- Salt - 1.5 tbsp. l
- Sugar - 1 tbsp. l
- Vinegar - 9% - 1 tbsp. l - to taste
This is interesting: We prepare pickled crispy cucumbers for the winter in jars without sterilization
Step by step recipe
- Wash the cucumbers well and trim the ends on both sides. Halve them into 4 parts.
- We take two bags and place one inside the other for strength.
- Place cucumber slices in a bag.
- Also add finely chopped ginger to the bag.
- Chopped garlic, mustard, herbs.
- Add sugar and salt.
- Add vinegar.
- We tie the bag, after releasing the air from it.
- Shake the contents of the bag to mix the ingredients.
- Leave for 1.5-2 hours in the refrigerator.
You can try!
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Recipe for lightly salted cucumbers with soy sauce and chili pepper
I strongly recommend that everyone try to make lightly salted cucumbers like this at least once. The recipe differs from the basic one in interesting components that give reference to Korean cuisine. It's soy sauce and sesame. The result is a product with an original taste. This appetizer is perfect for barbecue, boiled potatoes, and pilaf.
Pickle cucumbers for a picnic using this recipe, and they will become favorites on the table.
Ingredients:
- cucumbers - 1 kg
- salt - 1 tbsp.
- sugar - 1 tbsp.
- soy sauce - 2 tbsp.
- sesame seeds - 1 tbsp.
- garlic - 4 cloves
- chili pepper - 1 pc.
- dill - 1 bunch
How to cook:
1.Chop the chili pepper into smaller pieces, or even with the seeds. But remember that they are the sharpest. Therefore, adjust the amount of pepper according to your taste. Chop the dill as finely as possible too.
2. Wash and dry the cucumbers. Trim the ends. Take a thick plastic bag and place the fruits in it. It is better to take small-sized vegetables; they can be pickled whole. If you get a large one, cut it in half or into four parts.
It is convenient to use zip bags with a fastener; they are denser than regular ones. But you can take a simple bag, or better yet two at once for reliability (put them one inside the other).
3. Squeeze the garlic directly into the bag with the cucumbers through a press. If you want, grate it finely, but this is a longer process.
4.Then you simply put all the ingredients into the bag: salt, sugar, sesame seeds, pepper, dill, soy sauce.
5. Fasten the clasp or tie the ends of the bag if it is missing. Mix the ingredients (shake, twist) so that the spices are evenly distributed throughout the cucumbers. It’s quite convenient to do this in a bag; nothing falls out or splashes. Already at this stage, vegetable juice will begin to stand out.
6.Place the bag in the refrigerator for 6-8 hours (optionally, overnight). You can place it in any container in case of leakage.
During this time, shake the bag a couple of times, mixing the contents, for more even salting.
7.Take out the cucumbers and place them on a plate. They look very appetizing and smell great. In 6 hours, the fruits will be sufficiently salted, but will remain crispy and dense. This is an ideal snack and also an excellent product for vegetable salads.
How to make pickled cucumbers with apple cider vinegar
Slightly piquant due to a pleasant sourness with an apple aroma, such a twist will impress both household members and guests. What products will be needed:
- cucumbers – 4-5 pieces;
- malic acetic acid – 50 g;
- water – 1 tbsp. l.;
- honey – 20 g;
- dill - several sprigs;
- mustard (seeds) – ½ tsp;
- ground pepper.
Cooking steps:
- Wash the ingredients, cut into large elongated pieces. Place everything in a bowl, sprinkle with salt and pepper.
- Prepare the marinade separately: combine vinegar, herbs, spices, honey and water.
- When the chopped pieces release juice, add the marinade.
- Mix everything well to ensure even salting.
- Take a bag and place the prepared mixture there.
- Shake the cellophane, release the air, leave for 1 hour.
How to make lightly salted vegetables in a bag (with tomatoes and zucchini)
When young vegetables are plentiful, they can be dry-grown together. And immediately soft and tender tomatoes, crispy cucumbers and zucchini will appear on the table. The recipe is basic, you can add other spices and herbs to it if desired.
Ingredients:
- cucumbers - 300 gr.
- young zucchini - 300 gr.
- tomatoes - 300 gr.
- garlic - 3 cloves
- dill - 1 bunch
- salt - 12 gr.
Preparation:
1. To make delicious lightly salted vegetables, take young fruits, wash them and dry them. You can have any ratio: if you want to make more cucumbers, give them preference.
2. Prepare bags in which quick salting will take place. It's better to take two bags and put them inside each other. Or you can get by with one dense one (for example, for freezing). Cut the zucchini into strips or circles - whichever is more convenient for you to eat later. Place them at the bottom of the bag.
3. Chop the cucumbers in the same way as zucchini: either into circles or long sticks. Also put them in a bag.
4.If the tomatoes are small, you can cut them in half, this will be enough. Divide large tomatoes into 4 or 6 parts. Send them to the rest of the vegetables.
5.You don’t need to crush the garlic too much, just chop it into cubes with a knife. Chop the dill and add everything to the bag.
6. All that remains is to salt all the ingredients. You will need 1 tsp of salt. with a slide. Release the air from the cellophane and tie it closed. Swirl to mix all the dry ingredients.
7.Place the vegetables in the refrigerator for 12 hours. During this time they will become lightly salted, juicy and very tasty. And you don’t need to make brine, prepare a jar or other container. Everything is as simple and fast as possible.
For additional flavor, you can add parsley, basil, currant, cherry or horseradish leaves when pickling.
Asian version of pickling
The Korean or Chinese method of pickling will appeal to lovers of unusual tastes. The selection of vegetables and the entire cooking process remain the same, as in the classic recipe. The only difference is that herbs are not used here, but rather soy sauce, ginger root, lemon juice, sesame seeds and sugar are added.
In this recipe, it is recommended to present cucumbers in the form of thin strips, spirals, circles. Ginger and garlic are also processed and crushed using a grater. First, the marinade is prepared - soy sauce, salt, granulated sugar are added to the ginger-garlic mass, and lemon juice is squeezed out. The cucumbers are placed in a bag and a fragrant marinade is poured on top. For spiciness, you can add chili pepper, and to get an unusual taste and attractive appearance of the snack, you can add sesame seeds.
Cellophane with food must be shaken and placed in the refrigerator for 1-2 hours. This time is enough for the cucumbers to become lightly salted.
Cooking cucumbers in a bag with vinegar and oil in an hour
You can add vegetable oil and vinegar to lightly salted cucumbers, then the fruits will also be marinated, which will give them a pleasant sourness. The oil will speed up the process and help the spices penetrate deep into the vegetables faster.
Your direct participation will take about 5 minutes, the rest of the time will be spent waiting for salting, the passive phase of cooking.
Ingredients:
- cucumbers - 1 kg
- dill - 1 bunch
- garlic - 2 cloves
- salt - 1 tbsp.
- sugar - 1 tbsp.
- vinegar - 1 tbsp.
- sunflower oil - 5 tbsp.
- currant leaves - 3 pcs.
- dill (greens) - 1 bunch
- dill umbrellas - 2 pcs.
Cooking method:
1. To make lightly salted cucumbers crispy, it is better to pre-fill them with cold water for 1 hour. During this time, the fruits will be saturated with moisture and will then become less dehydrated. Choose vegetables that are initially elastic, not limp.
2.After soaking, rinse the greens and cut them in half so that they can be salted faster. This is a summer snack; it is prepared to be eaten immediately; it cannot be stored for a long time. Place the cucumbers in a bag.
3.Finely chop the dill and add to the fruit. Squeeze the garlic there.
4.Add a tablespoon of salt and sugar, pour vinegar and vegetable oil.
5. The remaining components are added as desired and available. This is done for spice. You can put dill umbrellas and currant leaves (remember them first). Alternatively, you can add bay leaves, allspice or cherry leaves.
6.Close or tie the bag and shake it well to mix the cucumbers with the marinade. Place the workpiece in the refrigerator for at least 6 hours (up to 12). For best results, periodically remove the bag and mix the contents.
7.Super tasty and quick lightly salted cucumbers are ready in a bag. Try them, crunch them and enjoy. Don't forget to make this snack for your planned picnic to please your friends and relatives.
Spiced cucumbers with horseradish and currant leaves, salted in a bag overnight
If the question arises of how to deliciously prepare lightly salted cucumbers, but not in an hour, but for example, for tomorrow, because you are expecting to receive guests or go on a picnic. Or maybe you wanted a deeper salting, especially with aromatic herbs. Then you can use this recipe. Here, the taste of cucumbers is complemented by horseradish and currant leaves; similar recipes are also found for pickling and pickling for the winter. You can also use dill inflorescences and fresh parsley, add a bay leaf. The taste and smell of such cucumbers will be simply excellent!
You will need:
- small cucumbers - 1 kg;
- fresh dill (greens, inflorescences) - 1 bunch;
- horseradish leaves - 1 leaf;
- black currant leaves - 2-3 leaves;
- salt - 1 tablespoon;
- peppercorns - 4-5 pieces;
- garlic - 2 cloves (optional).
Preparation:
1. Wash the short crispy cucumbers; if they are fresh and just from the greenhouse, then wipe off the needles. Cut off the ends on both sides. Very small cucumbers can be left whole, larger ones can be cut lengthwise into halves.
2. Horseradish and currant leaves must also be washed, blotted a little from excess water or dried in air. After this, we hand tear them into small pieces, so they will release more juice and give off more taste and aroma.
3. Chop the dill; if you use them, add the inflorescences whole. But be careful that the stem does not pierce the bag. The cucumbers will release juice and it may leak.
4. Place the cucumbers and leaves in a bag. Add salt and pepper. You can add a bay leaf.
5. Squeeze the garlic through a press directly into the bag. You can use a fine grater to let the garlic release its juice. Although if you don't like it, you don't have to put it in.
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6. Tie the bag and mix everything thoroughly, rolling the contents in all directions. We put this bag in the refrigerator and leave it to pickle overnight. The next day, delicious lightly salted cucumbers will be ready for lunch.
Such cucumbers will be no worse than those pickled in a jar for the winter, and maybe even better. Especially since they will be ready the next day.
One piece of advice - do not store such cucumbers for a long time, it is best to eat them quickly, especially since this will not be a problem.
Crispy lightly salted cucumbers with instant mustard
Adding mustard to lightly salted cucumbers will make them more piquant and spicy. I like this spice in marinades, it adds a pleasant taste. This appetizer is prepared quickly, without hassle. This recipe will help out when winter preparations are over, and you need pickles on the table as quickly as possible.
Ingredients:
- small cucumbers - 0.5 kg
- salt - 0.5 tbsp.
- dill - a small bunch
- garlic - 2 cloves
- sugar - 0.5 tsp.
- mustard powder - 1 tsp. (you can use ready-made mustard)
Cooking method:
1. Wash the cucumbers and soak in cold water for at least 30 minutes, or up to 2 hours.
2.Drain the water and trim the ends of the cucumbers. Place the greens in a tight (not leaky) bag.
Choose fruits that are small, pimply, and of the same size.
3.Cut the garlic into thin slices or squeeze it through a press directly onto the vegetables.
4.Mix salt, sugar and mustard in a separate small container. Add this mixture to the cucumbers. All that remains is to put the dill into the common “cauldron” (tear it or cut it, maybe not too finely). Zip the bag tightly or make a knot.
5. Shake the bag vigorously to mix all the products so that the vegetables are covered with an even layer of salt. Leave the workpiece at room temperature for 2 hours. After this, remove the cucumbers to continue salting in the refrigerator for another 2 hours.
6.Try the appetizer, if it suits your taste fully, serve. If the fruits are not small, then their pickling time will increase.
To speed up the process, cut the cucumbers crosswise (not lengthwise) in half before pickling.
Marinate with garlic and hot pepper
These cucumbers turn out so crispy. They have a pleasant, piquant taste. And the process of preparing such a snack does not require special skills and does not take much time.
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For this appetizer, prepare:
- a bunch of dill;
- 3 cloves of garlic;
- 0.5 kg of fresh medium-sized cucumbers;
- 1 tbsp. a spoonful of salt;
- ½ tbsp. spoons of sugar;
- half a chili pepper;
- 2-3 leaves of currant or cherry;
- water.
Pour cold water over the cucumbers and leave them for an hour. During this time, they will replenish all the moisture lost during storage. In addition, this will allow them to become crispy in the future. After this, drain the water. And cut off the “tails” of the fruits and pierce them as often as possible with a fork. Next, transfer the cucumbers to a ziplock bag.
Add the leaves, chopped pepper rings and thinly sliced garlic there. Finely chop the dill and add to the rest of the preparations. Next, pour sugar and salt into the cellophane packaging. Close it hermetically (there should be a minimum of air left here). Shake the bag vigorously several times – the spices should be evenly distributed in it.
Then leave the cellophane package with the contents for an hour at room temperature. And then place in the refrigerator for another 2-4 hours. Try to shake the cellophane well from time to time. This way the cucumbers will be more evenly saturated with spices and salted. If the fruits are small, after 3 hours they will be ready for consumption. For larger ones, I recommend leaving them in the refrigerator overnight. And in the morning you will already be crunching them.
Do you want to prepare a snack in 30 minutes? Just watch this cool video.
How to pickle sliced cucumbers with herbs: dry pickling in 2 hours
I bring to your attention the fastest way to make lightly salted cucumbers - they will be ready in a couple of hours. At the same time, they will have time to pick up the aroma from the spices. In general, when you don’t have time to wait overnight, follow this recipe.
Ingredients:
- cucumbers - 1 kg
- salt - 1 dessert spoon
- garlic - 4-5 cloves
- dill - 1 bunch
- black peppercorns - 10 pcs.
- cloves - 2-3 buds
- currant and cherry leaves - optional
Preparation:
1.Take two plastic bags and place one inside the other. Wash the cucumbers, if possible, leave them in cold water for at least half an hour. Trim the edges and cut lengthwise into 4 pieces. Place all the pieces into little bags.
2.Chop clean dill coarsely along with the stems and send it to the cucumbers. Also chop the garlic with a knife, not too finely.
3.For spice, add cloves and peppercorns to the appetizer, tear up the cherry and currant leaves, if using. Also don't forget about salt.
4.Tie the bags tightly, leaving some empty space. Now you need to shake everything for about two minutes so that the ingredients are mixed well and the cucumbers release their juice.
5.Place the bag of vegetables in a bowl and leave it directly on the counter at room temperature for 2 hours. After this time, you can try what happened. After 3-4 hours, the fruits will be salted even better at a deeper level.
If time permits, put lightly salted cucumbers in the refrigerator before serving, this will make them tastier.
Instant lightly salted cucumbers in a bag
Let's start trying with this option. The appetizer turns out a little spicy. If you don’t like it spicy, you don’t have to add black pepper and paprika to your cucumbers. You can get by with just garlic, dill and bay leaves.
Ingredients:
- Cucumbers – 1 kg
- Salt - 2 teaspoons
- Dill - bunch
- Bay leaf - 1-2 pcs.
- Ground black pepper - to taste
- Paprika - to taste
- Garlic - 3 cloves
Preparation:
1. Cut the ends of the cucumbers from two edges and cut into cubes. You can use a regular knife, or you can take a figured one, as in the photo. Put them in a bag.
2. Chop the dill and garlic. Add them to the package. Place bay leaf, ground pepper, paprika and salt there.
In the summer season, you can also add dill umbrellas, cherry leaves, currants and horseradish. The extra greens will add extra flavor to your appetizer.
3. Tie the bag and shake it well. This is done so that all the herbs and spices are evenly distributed inside. To be safe, place them in another bag so that the juice does not leak. Leave them to stand at room temperature for 1 hour. Then put it in the refrigerator for another couple of hours. And then you can put them in a bowl and start consuming them. The cucumbers will be very tasty, aromatic and crispy.
If you add another 0.5 teaspoon of sugar, 2 teaspoons of 9% vinegar and 2 tablespoons of vegetable oil, then they taste like pickled ones. And the whole cooking process is exactly the same as described in this recipe.
