When you really want salted cucumbers, but you don’t want to mess with jars, and you don’t have time, you can cook cucumbers in a bag without brine, the so-called dry salting. The plastic bag will retain all the moisture, but if you want your cucumbers to crunch, it's best to soak them in water for an hour before pickling.

There are many recipes for lightly salted cucumbers. And whoever came up with this quick way needs to be thanked. Cucumbers in a bag are salted whole (then it is better to pick them up in the same size), or cut into slices to speed up the process. There is an ambassador with dry mustard, with sugar, various spices and even with the addition of vinegar. But the standard set: cucumbers, salt, garlic and dill - can be called a classic.

What could be tastier than crispy salted cucumbers for fried potatoes in the summer! And if these cucumbers are homemade and have grown in front of your eyes, the pleasure of eating them is doubled.

Quick salted cucumbers in a bag

You can also fall in love with the recipe for dry salting cucumbers because you can cook them at any time, and there are much more useful substances in cucumbers than when canned. There is really one minus - you can’t put a lot of cucumbers in a bag, but there are enough people who want to crunch.

The recipe is designed for 1 kilogram of cucumbers, but the proportions can be reduced by half if necessary. It should be taken into account the fact that, after all, cucumbers are without brine, so it is better to eat them immediately, within a few days. For long-term storage for the winter, this cucumber recipe is not suitable.

Ingredients:

• Cucumbers 1 kg,
• Salt - 1 tablespoon,
• Sugar - 1 tablespoon
• Garlic - a few cloves
• Dill fresh or frozen (greens).

Cooking process:

To begin with, wash the cucumbers with running water, remove the flowers with pimples, let the water drain, or lay them on a paper towel.

In the meantime, let's get on with the garlic. Peel and cut into slices, or finely chop, as you like.

My dill greens and cut finely. You can use dill with umbrellas, it will not be superfluous, cucumbers will turn out more fragrant. If there is no fresh dill in the refrigerator, it does not matter, you can use frozen, it is just as fragrant as fresh.

We cut off the ends of the fruits on both sides so that they are salted faster and put the cucumbers in a bag. You will shake the cucumbers several times, they will give juice, so for reliability, you can insert the bag into the bag. Next, add salt, sugar, garlic to the cucumbers.

Add chopped dill.

The package with cucumbers needs to be tied up and shaken well so that the seasonings disperse throughout the package.

We remove cucumbers for pickling in the refrigerator for at least 8 hours, but better for a day. It is convenient to pickle in the evening.

Cucumbers in a bag can be salted without adding sugar. After trying both options, decide for yourself which method you prefer. I like it this way and that. It always turns out very tasty.

A day later, we take out salted dry-salted cucumbers from the refrigerator and crunch! I have fried potatoes today, piping hot. Treat!

I also want to tell you how quickly you can salt cucumbers. I call them five minutes. I also take cucumbers, and just cut them lengthwise into four parts. I take a little less salt, I cook without sugar. Chopped dill and garlic are also added. Shake the package. Literally lay down for a few minutes - and on the table. This option is good when there is no time to wait, but you really want a salty one!

We thank Svetlana Kislovskaya for the recipe and step-by-step photos of the quick cucumbers in the package.

Bon appetit wishes you a Notebook of recipes!

What people don’t do with cucumbers: pickle, salt, add to stews and salads, eat with honey, and someone even manages to fry! But the most delicious rightfully remain lightly salted cucumbers in a bag (nowadays they are salted anyway), or pickled in the usual way, in jars.

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

Dry pickling of cucumbers in a bag is good because the cucumbers remain firm and crunchy, do not ferment. Salted in their own juice, they do not lose their natural color and look appetizing.

Pickled cucumbers in a bag can be eaten by people suffering from gastrointestinal diseases: they do not contain acids and fermentation products.

• To eliminate bitterness and preserve crunchiness, place cucumbers with cut ends in cold water for a couple of hours.
• For uniform salting of cucumbers, we leave a minimum of air in the bag, placing it in a container with water before tying.
• For accelerated salting, shake the package with cucumbers 10 minutes after salting, and repeat shaking three times. The released juice, spices and salt will be evenly distributed over all the fruits.
• For a sharper salting, we use more garlic and spices, for a delicate taste - less garlic and more spices (herbs).

If the cucumbers are small, we salt them whole, if they are large, we cut them into circles or into 4 pieces along. For salting, we take freshly picked, elastic fruits of any variety, but gherkins are better.

How to pickle cucumbers in a bag with dill

What we need for salting:

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

• A bunch of dill greens;
• 3 garlic cloves.

How to pickle cucumbers in a bag

The fruits salted in this way are wonderfully crunchy on the teeth and have a delicate taste and aroma. They are especially good with young boiled potatoes or mashed potatoes.

For salting, we use the following recipe:

• We wash the cucumbers, cut off the tips, cut large specimens into circles or halves. Soak in cold water if desired.
• Chop the garlic cloves and dill sprigs.
• We put the fruits in a bag, sprinkle with chopped dill, garlic and salt. We release air, tie a bag and place it in another bag - for reliability.
• Shake the contents of the package well to evenly distribute the ingredients (we repeat this several more times after a while). We clean in a cold place for 8 hours.

After enduring the time, we take out the cucumbers from the bags, shake off excess salt and feast on them. We store uneaten fruits in the refrigerator for a short time, however, they will not stale anyway due to their wonderful taste.

Important: cucumbers cut into circles are salted even faster - they are served at the table in half an hour after being loaded into a bag!

Pickling cucumbers in a bag with garlic and herbs

Required components:

• A kilogram of small cucumbers;
• 0.5 heads of garlic;
• a tablespoon of salt;
• A bunch of dill;

• 5 currant leaves;
• Horseradish leaf;
• 3 cloves and peas of allspice;
• Half a hot pepper.

How to cook salted cucumbers in a bag

If you don’t know how to pickle cucumbers in a bag, we use a recipe according to which they are cooked in just five hours. We get crispy elastic cucumbers in this way:

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

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

Salt Ingredients:

• Cucumbers - 1 kg;
• Salt - 1/3 tbsp. l.;
• Garlic cloves - 3 pcs.;
• Dill and parsley - in a bunch;
• A little black ground pepper;
• Dry mustard - 2 tsp;
• Coriander powder - 1 tsp

How to pickle cucumbers in a bag

You always want pickles to be not just salty, but also spicy in taste - so that they have their own zest. In this recipe, such a highlight is mustard, which, together with the rest of the ingredients, gives the fruits a delicate spicy flavor and aroma.

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

• We wash the fruits, cut off the tips, cut into circles (if large) or lengthwise into quarters (if small).
• Mix the rest of the ingredients in a bowl.
• We put the cucumbers in a bag, fall asleep with a mixture of spices and seasonings, release the air and tie.
• We place in the second bag, shake thoroughly and wait 50 minutes.

After this time, we taste the cucumber delicacy. Thanks to this special taste they are unlikely to “live” to the refrigerator: they will be swept away in a matter of minutes!

So, you have learned how pickled cucumbers are prepared in a bag, and how simple this process is. But if suddenly they turn out to be salty, pour sugar (2-3 tablespoons) into a bag of cucumbers, shake well and wait for a while, regularly tasting the cucumbers.

Crispy lightly salted cucumbers are an excellent side dish for both meat and lean dishes. Delicious cold appetizer that can be prepared almost instantly. No need to fiddle with brine and roll up jars. Just a few ingredients, a little bit of waiting and invite the household to the table.

Ingredients for lightly salted cucumbers in the package:

• cucumbers - 1 kg;
• garlic - 1 head (if desired, the amount of garlic can be reduced or increased);
• salt - 1 tbsp. l;
• dill - a bunch;
• hot pepper - 1/3 (for lovers of hot);
• black peppercorns - 3-5 pieces;
• plastic bags - at least 2 pieces.

For the preparation of lightly salted cucumbers, select young strong fruits without damage and traces of rot. If, nevertheless, the fruits are not quite whole, then carefully cut off all the affected areas.
For clean and processed cucumbers, cut off the tips, divide the garlic into cloves, peel and chop coarsely, disassemble the dill into twigs. If using hot peppers, then cut it into large circles. For faster penetration of salt and spices, cucumbers can be pricked with a fork.

If the cucumbers are large, then cut them into three parts for quick pickling. Take a plastic bag, put cucumbers and all other ingredients in it. Seal the bag, leaving some air inside. Shake the contents gently for a few minutes to thoroughly mix everything. To be safe, use several bags so that the juice does not leak.



Store the bag of cucumbers at room temperature for 1 to 4 hours. The longer they are salted, the tastier the result will be, but you can eat it in an hour. Store cooked cucumbers in the refrigerator. This cooking method is called “dry salting”.

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

Spend a minimum of effort and get the maximum taste!

Quick pickled cucumbers (in a bag)

Delicious lightly salted cucumbers - a simple and quick recipe!

How to quickly and easily cook crispy, fragrant, very tasty lightly salted dry-salted cucumbers (without brine)?! But pickle cucumbers in a bag! The smell from the fridge is crazy, impossible to resist!

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

Of course, there is an even shorter recipe - but there they must be cut into slices, the taste is slightly 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;
• Greens and spices: dill, currant leaves, cherry leaves, horseradish leaves or root, cloves (2-3 buds) and allspice (2-3 peas). Optional - basil and chili peppers.

2 cellophane bags

Gathering herbs and cucumbers for pickling!

How to pickle lightly salted cucumbers in a bag

1. Rinse the cucumbers, cut off the ends. Cut the garlic into small pieces;
2. Place cucumbers, herbs, spices in a bag. Salt. Shake a few times to distribute the dressing evenly. Tie up the package. Put in another bag (for reliability, so as not to leak). Leave for 4-5 hours at room temperature;
3. Store ready-salted cucumbers in the refrigerator (if you don’t immediately gobble them up);

These are delicious and crispy cucumbers!

Features of cooking salted cucumbers in a bag and taste

This magical package 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 fragrant spicy wave becomes, soaking the entire kitchen and awakening a brutal appetite and profuse salivation.

If it’s hot in your kitchen, the cucumbers will pickle faster, if it’s cool, let them stand a little longer. The cooking time for lightly salted cucumbers also depends on their size - the smaller, 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 - do not worry, they will inhale moisture, and the walls of the bag will keep it inside. Everything will be not just good, but very tasty.

Pickled cucumbers in a bag

Cucumbers are crispy and spicy. If you want more spiciness, add a chili pepper to the bag. If there is not enough salt, add 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 ordinary salted cucumbers. And there is also a recipe for salting cucumbers in cold water, they can be eaten immediately, as lightly salted, or they can be stored in a cold place and opened only in winter - then they will become salty.

There is also an interesting one, which are called Anashartsva. These are small cucumbers, salted with garlic, spices, hot peppers, celery and other spices, and with beets! Delicious, easy.

These are products for salting light-salted Anashartsv cucumbers according to the Abkhazian recipe. Everything is simple, but with beets.

And you can also pickle cucumbers for the winter as lightly salted - a recipe (they taste like fresh pickled cucumbers).

Good appetite!

Delicious, simple summer food!

Dry salted cucumbers in a jar

Cucumbers can be pickled without brine in a dry way right in the jar. A greenhouse effect will also appear under the plastic cover, moisture will be released from the cucumbers and salt and spices will quickly penetrate into the cucumbers.

Required for 1 liter jar cucumbers - how much will go in, 1 head of garlic, a couple of dill umbrellas, 2 tablespoons of salt.

Method for preparing lightly salted cucumbers with dry salting

Put cucumbers in a jar mixed with garlic cloves, add dill and salt. Close the jar with a lid and shake as hard as you can for a few minutes (until you get tired). Then leave the cucumbers at room temperature and after five hours they are ready. Or earlier, depending on how hot it is in your house. If they have changed color a bit, it makes sense to try.

The recipe for salted cucumbers was invented in Russia during the time of Ivan the Terrible and has since conquered the whole world. There are a lot of ways to cook cucumbers without brine today, here you will find only a few of them. You can pickle cucumbers not only in a day, but also in 10-15 minutes. Salted cucumbers in a plastic bag, prepared in this way, are tender and crispy. They require minimal effort, little space, and few ingredients. All we need is young cucumbers, dill, salt and garlic cloves, plus the first recipe is that it does not contain vinegar. For spiciness, you can put a pod of chili pepper in the bag. Some housewives add blackcurrant leaves, tarragon, horseradish root, clove buds, bay leaf, cardamom peas and allspice. Other variations use vinegar, mustard, vegetable oil, and sugar. You can experiment, but even without additions and spices, cucumbers are incredibly tasty and fragrant. Ready-made vegetables are perfectly stored and become even tastier over time.

Ingredients

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

How to cook lightly salted cucumbers in a bag of garlic

Wash cucumbers thoroughly, and then soak for one hour in ice water. Bitterness will go away from them, and the vegetables will turn out to be more crispy.

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

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

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

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

Then put the garlic cloves on the vegetables.

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

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

We put the package 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 with vegetables several times so that the released juice is evenly distributed throughout the bag.

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

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

Quick cucumbers in a bag for half an hour

Cucumbers can be taken about a kilogram (to fit in a small plastic rocket);

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

Sequencing:

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

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

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Chop the garlic and herbs.

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

Tie the bag (no need to add water), shake well and put in the refrigerator for half an hour. If the cucumbers are salted whole, then marinate them in the refrigerator for at least 12 hours and periodically knead them in a bag so that the vegetables are evenly saturated with brine. This is a very fast dry salting. Cucumbers will be ready in 20-30 minutes. The recipe is simple, and the cucumbers are tasty and fragrant.

Cucumbers with mustard in a plastic bag

Dry salting with mustard will allow you to get cucumbers with a spicy sweet and sour flavor. To salt them in this way, cut the cucumbers into circles. Put prepared cucumbers, chopped greens in a bowl, add salt, spices and mix everything well. Now put dry mustard here (2-5 tsp). Mix everything well again. Then transfer the resulting mixture into a plastic bag, tie it tightly, rub it carefully, send it to the refrigerator for 15-20 minutes. Our spicy lightly salted cucumbers are ready in a hurry.

Cucumbers in a bag of vinegar

Many hostesses are used to cooking cucumbers with vinegar. Salting cucumbers according to this recipe is very convenient. They will be ready in 5-10 minutes. To do this, cut the vegetables into strips, add salt, spices, finely chopped greens and mix everything well in a bowl. Let the mixture sit for a bit. Then, when the vegetables and greens start up the juice, add 9% table vinegar (4 tablespoons), for those who like apple or grape, you can put it (cucumbers will get a peculiar aftertaste). Now we put the mixture in a plastic bag, close it so that there is very little air left, and send it to the refrigerator for only 5-7 minutes. If you did everything right, then 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 the summer, at the height of the cucumber season, probably, every housewife has three main stages. First, eat plenty of fresh cucumbers and in salads, be sure to roll up more jars for the winter period, and between these two stages - salt. Well, how can you imagine summer without boiled young potatoes and lightly salted cucumber - crispy, fragrant and very tasty. There are a huge number of recipes, we offer the hit of the season - salted cucumbers in a bag with cilantro.

Such a dry ambassador came into use recently, but instantly gained popularity due to simple and quick preparation. Cucumbers can be consumed after 4-6 hours. In addition, no brines and containers are needed, all that is needed is an ordinary plastic bag (preferably dense).

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

Ingredients

• cucumbers - 1 kg;
• salt - 0.5 tbsp. l.;
• cilantro - half a medium bunch;
• garlic cloves - 4-5 pcs.

Cooking

Wash the cucumbers thoroughly in cold water, let them dry, remove the tips from both sides and cut each fruit in half. Take a bag and put the cucumber halves in it.

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

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

Peel the garlic cloves, wash and cut as desired (in half, quarters or thin slices, you can even chop with a garlic press). Add fragrant pieces to the bag. Adjust the amount of garlic depending on your taste preferences: if you like it spicy - put more, if you don't really respect the smell of garlic - take less.

Tie the bag tightly, shake its contents several times so that all the ingredients are evenly distributed over the cucumbers. Send the workpiece to 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 to the table as a snack dish.

Cooking Tips

• For pickling cucumbers in a bag, buy pimply dense and juicy green fruits. Ideally, use your homemade, freshly assembled. If the cucumbers are plucked or bought in advance, then soak them in cold water for 2-3 hours before salting.
• Be sure the vegetables are the same size, so they are evenly salted.
• Cilantro is a special spice, some people adore it, while others cannot stand the scent. If you're in the latter category, swap out the cilantro for parsley or dill in this quick recipe.
• If desired, you can add a few pieces of chili pepper, black or allspice peas, chopped bay leaves. Snack cucumbers will turn out brighter, sharper and more original.