Home Soups Lightly salted crispy cucumbers recipe in a bag step by step. Instant lightly salted cucumbers (in a bag). Recipe for crispy lightly salted cucumbers in a bag

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Lightly salted crispy cucumbers recipe in a bag step by step. Instant lightly salted cucumbers (in a bag). Recipe for crispy lightly salted cucumbers in a bag

Everyone knows that lightly salted cucumbers are a wonderful appetizer that cannot be superfluous on any table. This food is served with different dishes: potatoes, cereals, meat and even fish. Lightly salted cucumbers are ideally combined with kebabs and strong alcoholic drinks. Oh, you'll just lick your fingers)))

Cucumbers are salted according to different recipes; there are a huge number of them. Article. And when the cucumbers are already ripening in the garden beds and we are full of fresh herbs, the question arises of what to do with them next. Basically, cucumbers are pickled, sealed in jars for the winter, and also pickled.

But today we’ll talk about recipes for preparing delicious lightly salted cucumbers in a bag. This method of quick marinating is the most popular. After all, you can pickle cucumbers in this way not only at home, but also at the dacha, picnic and even at work.

How to salt instant lightly salted cucumbers in a bag

This method is very popular. Thus, lightly salted cucumbers are quick and easy, so housewives are absolutely delighted with this recipe. And if you have never cooked vegetables this way before, you can learn how to do it right now.

Ingredients:

cucumbers – 1 kg;
salt – 1 tbsp;
dill – 1 bunch;
parsley – 4 sprigs;
garlic - tooth;
plastic bag – 2 pcs.

Preparation:

First of all, you need to wash and dry the cucumbers.
Then trim the ends on both sides and place the greens in a bag.

Try to take cucumbers of the same average size, then they will be salted evenly. To make pickling quick, you can take a fork and poke holes in the vegetables.

Now take the greens, chop the dill and parsley into small pieces, and put them in a bag with cucumbers.
Add salt here too.
Add the garlic, which you peel and chop in advance.
Tie the plastic bag so that air gets into it. Place another bag on top and mix everything thoroughly.
Place the bag with its contents in the refrigerator for 4 hours. Take it out every hour and shake it.

Remove the finished lightly salted cucumbers from the bag, cut them and serve.

Crispy lightly salted cucumbers with garlic and dill - quick recipe

Many recipes are monotonous and use the same ingredients, but now we will experiment a little and add hot pepper. This snack will be appreciated by those who love spicy food.

Ingredients:

cucumbers – 10 pcs.;
garlic – 3 teeth;
hot pepper – ½ pod;
dill – 1 bunch;
salt – 1 tbsp;
sugar – 1 tsp;
ground coriander – 1 tsp;
bay leaf – 1 pc.;
package – 1 pc.

Preparation:

You will need a large saucepan, place the cucumbers in it, pour in water, let it sit for 1 hour. This procedure is needed when the vegetables are soft and flabby.
Remove the cucumbers, rinse, cut off the ends on both sides, cut lengthwise into four pieces, and place in a bag.
Chop the dill using a knife or scissors. You can just tear it with your hands.
Chop the hot pepper. Add these two ingredients to the cucumbers.
Peel the garlic, chop it and immediately place it in a bag with vegetables and herbs.
Add salt, sugar, coriander, break a bay leaf, tie a bag, mix the contents, put it in the refrigerator for half an hour.

As for spices, you can take any to your taste, this also applies to herbs.

This snack goes perfectly with any strong alcoholic drinks and dishes.

Recipe for lightly salted cucumbers in 5 minutes

This method is suitable for those who need to quickly cover something for unexpected guests. Although you can use it daily. For example, you boiled potatoes for dinner and sprinkled them with herbs. What should you eat it with? That's right, you can cook pickles in no time!

Ingredients:

cucumbers – 6 pcs.;
garlic – 3 teeth;
dill – 1 bunch;
salt – 1\2 tbsp;
package – 1 pc.

Preparation:

For this recipe, you can use cucumbers of any size and variety.

So, first wash the vegetables and herbs and dry them using a paper towel.
Next, trim the ends of the cucumbers.
Then, in order to quickly prepare them, cut them into circles (no more than 5 mm thick).
Place them in a bag.
Peel the garlic, chop using a fine grater or knife, and place in a bag with vegetables.
Finely chop the dill and add to the rest of the ingredients.
Add salt here, tie the bag, shake thoroughly and place in any bowl for 5 minutes.

Now you can open the bag and immediately serve the cucumbers to the table!

Lightly salted cucumbers in a bag for 2 hours in the refrigerator

If you dream of tasting delicious lightly salted cucumbers, but it takes a long time to prepare them in the usual way, and you don’t have any patience at all, then this recipe is exactly what you need.

Ingredients:

cucumber – 8 pcs.;
garlic – 1 head;
dill – 1 bunch;
salt – 1 tbsp;
sugar – 1 tbsp;
package – 1 pc.

Preparation:

Wash the cucumbers thoroughly and dry with a napkin. Next, trim the ends. Make three cuts along the entire length of the vegetables and immediately transfer them to a bag.
Then finely chop the dill. You can use umbrellas, but in our case you only need greens, also cut off the stems and put them in a bag with cucumbers.
Well, now let's get to the garlic. Peel it, cut it into slices, and add it to the rest of the products.
Add salt and sugar here, tie the bag, shake well, put in the refrigerator for a couple of hours.

When the time is up, slice the cucumbers and taste.

Video recipe for preparing lightly salted cucumbers using the dry method

Using this method, lightly salted cucumbers are very simple and quick, in just half an hour. As for the composition, it is different, different greens, dill, currant leaves and horseradish are taken, as well as tarragon. The cucumbers are chopped finely, so the pickling time is reduced.

These are such easy, and most importantly quick, recipes. I really hope you liked them. You can add something of your own and then your cucumbers will acquire a piquant and original taste, which, of course, will delight your household and guests!

If you pickle cucumbers for future use, do not think that you need to eat them right away, put them in the refrigerator until your next meal. And if they lie until the morning, they will become more aromatic and tasty.

Bon appetit and see you new recipes!

Everything is changing, and even the usual cooking technologies are being simplified so much that one can only be surprised! This also applies to homemade pickles, so you will be interested to learn about pickling cucumbers in a bag - a tasty and simple way to pickle cucumbers! There is no need to conjure the marinade, no need to sterilize jars and lids, but just have a burning desire to prepare the most aromatic snack!

Pickling cucumbers in a bag is also called dry salting. This method allows you to deliciously pickle cucumbers in a very short time and get your favorite lightly salted cucumbers in just an hour or two! That’s why this method of salting has gained unprecedented popularity.

To quickly dry pickle cucumbers, it is enough to have a basic recipe. The basic recipe is so simple that even a child can reproduce it!

How to pickle cucumbers in a bag

Ingredients

- 1 kg + -
- taste + -
— several large cloves + -
- 1 tbsp. l. + -
- 1 tsp. + -
Tarragon - a few sprigs + -

Preparation

1. Wash small fruits (preferably approximately the same size) and cut off the ends. Use a toothpick to make several deep holes in each cucumber. We put the vegetables in a tight bag made of food-safe polyethylene.

2. Grind the dill umbrellas together with the seeds in the palms of your hands, crush the tarragon sprigs, peel the garlic and cut into slices. Place spices and herbs on top of the cucumbers, add salt and sugar.

3. We tightly tie the bag with all the components and begin to rub them together with our hands through the film of the plastic container. After all, how can you salt cucumbers with simple salting if you carefully do not mix them with salt and the other ingredients of this salting?

4. Place the bag of cucumbers in another bag and leave it alone at room temperature for 2-3 hours. Periodically, every 30-40 minutes, shake the polyethylene container and mix its contents. After 3 hours, we move our future lightly salted cucumbers to the refrigerator, otherwise they may sour and become too salty and soft.

5. After 8-10 hours, the pickles in the bag will be ready to serve! Bon appetit!

How to deliciously pickle cucumbers in one or two hours?

You can get your favorite snack so quickly using the dry method, using the basic recipe for pickling cucumbers in a bag!

The quick recipe differs from the basic one only in cutting the main product. For quick pickling, we not only pierce the cucumbers with a toothpick, but also cut each fruit into 2-4 parts along the fibers. Add herbs and spices and leave in a warm place to ferment. After a couple of hours (if you are patient) the appetizer is ready, although you can taste it after an hour!

Pickling cucumbers in a bag in their own juice

This is a great way to make a stunning appetizer! We do everything the same as in the previous recipe, only add a couple more fruits, chopped on a coarse grater. These extra cucumbers are from the ones you discarded.

In this case, the pickles have a mild taste and incredible aroma! And creative housewives then use these cucumber shavings to prepare summer pickle soup, and in addition to the “shavings,” they also contain all the spices and seasonings for this soup. But remember that there is no need to add additional salt to the soup!

How to pickle cucumbers in a bag is not a complicated science. But every science has axioms, and this one also has its own axioms-rules. We share:

* Cook's Tips

To pickle cucumbers in a bag, you need to choose young, thin-skinned cucumbers of a light green color. Small pimples and elasticity of the fruit will only improve the taste and crunchiness of the pickles.
If your cucumbers are not “straight from the garden,” then soaking them in water for a couple of hours will restore their freshness.
Be sure to trim the ends of the fruits. Firstly, all the nitrates accumulate there; secondly, vegetables are salted faster.
Hot spices, such as black peppercorns and powder, red pepper, etc., only make the pickles softer, and therefore they should be added in strictly measured doses. It is better to sprinkle pepper on ready-to-eat pickles.
Do not pack plastic containers too tightly! Leave space for quality mixing of cucumbers with spices and salt, as well as for air circulation.
To the standard herbs that are included in the basic recipe, add oak leaves and bark, currant and cherry leaves. The substances in the leaves contain tannin components, with which the cucumbers are soaked, becoming crispy and dense.
Only rock salt is used for pickling cucumbers! It is not recommended to use iodized one, because iodine gives an aftertaste, firstly, and secondly, iodine softens the flesh of vegetables and they peroxide.
Using the dry salting method, you can salt zucchini, cauliflower inflorescences, garlic, carrots, onions, champignons, herring and other fish.

By listening to the advice of experienced experts on pickling cucumbers in a bag, as well as general recommendations for making pickles, you will never fail. Not only all family members, but also all connoisseurs of your culinary masterpieces will flock to your lightly salted appetizer!

It is worth noting that rough and crunchy cucumbers are already ripening in the gardens, which you just want to pickle without spending a lot of time. Many housewives indicate that the most successful way is to pickle lightly salted cucumbers in a plastic bag.

This is quite convenient, since you can easily prepare an appetizer or spicy gherkins for a glass just five minutes before the start of the feast.

The fact is that the recipe for quick lightly salted cucumbers in a bag in various versions is almost identical, but the difference is in the set of spices used and the peculiarities of cutting vegetables.

It is worth noting that the green cucumber itself has a neutral taste, but it has the interesting property of being nourished with a variety of spices or herbs.

Therefore, the aroma and taste of the cucumber will depend on the richness of one or another component; for example, for spicy lovers there is an option with spicy cilantro and hot red pepper.

At the same time, each recipe for quick lightly salted cucumbers in a bag has its own advantages and disadvantages, but it almost always finds its admirer among those who like it sweeter or sour, sharper or piquant.

It is impossible to find a person in the whole world who would be indifferent to the green king of the garden.

Lightly salted cucumbers in a bag with garlic

Lightly salted cucumbers in a bag with garlic are truly an ideal recipe for a novice housewife, since it does not require preparation or the presence of exotic products.

To prepare crispy and tasty vegetables, you should only stock up on a plastic bag, fresh cucumbers and a set of simple spices. At the same time, experienced chefs advise using two plastic bags, which are placed one inside the other so that the juice with spices does not leak out.

Housewives should prepare the following simple ingredients:

a kilo of cucumbers;
1 tbsp. l. salt;
1 tsp Sahara;
four small cloves of garlic;
small bunch of soft .

It is not difficult to prepare lightly salted cucumbers in a bag, but you must follow the rules, including pickling only fresh cucumbers, since they consist of almost ninety-eight percent water.

However, if it is not possible to immediately send them for salting, then the water content in them should be restored.

To do this, you should place clean, small, strong, rough fruits in cold water for about a couple of hours.

After this, you should take the vegetables out into a clean bowl and dry them, and then cut the cucumbers into equal pieces, the size of which will determine the term for pickling them:

larger pieces – a couple of hours;
smaller particles – five to ten minutes.

Housewives specify that vegetables should be cut in the following ways: into two or four parts, into eight or sixteen pieces. In this case, you can form a rectangular piece or circle from a cucumber slice.

Before pickling green cucumbers, be sure to cut off the ends on both sides, where flowering and ovary were observed. After the vegetables are in a plastic bag, you should carefully add garlic cloves, finely chopped or passed through a press.

In order for cumin and black peppercorns to release all their aroma and taste, they should definitely be crushed in a mortar.

After this, we deal with the dill, which should be finely chopped and sprinkled with salt before the greens release their juice.

You can also add a broken bay leaf, fresh blackcurrant leaves (at least five to eight), cherries or parsley to the recipe in order to enhance the aroma. In some versions, there is the addition of not fresh herbs, but small umbrellas of parsley or dill.

You should also add sugar and salt to the bag, and then shake the contents vigorously so that natural juice from the vegetables appears.

For speed and complete dissolution, professional chefs strongly advise adding granulated sugar to a plastic bag.

Place the bag in the refrigerator, periodically removing and shaking so that the juice saturates the cucumbers with the aroma and taste of the seasonings.

After some time, the green delicacy will be ready, so you should place them on a plate and serve. The dish guarantees an excellent appetite due to the subtle aroma and taste of the freshest dill.

Classic recipe for lightly salted cucumbers

The classic recipe for lightly salted cucumbers in a plastic bag has been prepared for many years, so the taste and smell of this pickling are familiar to us from childhood.

For this truly simple, but incredibly tasty dish, you should prepare the following ingredients:

a kilogram of green vegetables, the size of which does not matter;
one spoon each of table salt and sugar;
three small cloves of garlic;
six black peppercorns;
a teaspoon of cumin (or do without this ingredient);
a small leaf of horseradish;
a bunch of basil and dill.

In order for the classic recipe for lightly salted cucumbers to turn out just perfect, you should go through the following steps:

soaking stale fruits;
preparing freshly picked cucumbers by washing;
cutting ends;
cutting into four or six parts;
folding into a plastic bag;
after washing the soft part of the dill and basil, chop the greens;
cut the horseradish root and leaf into pieces of about five centimeters;
add the mixture to the bag, adding young chopped garlic to it;
crush the black peppercorns with a knife and place them in a bag;
add sugar and salt;
It would be better to put everything in cellophane with a spare-type fastener;
mix everything, shake several times and transfer to the refrigerator.

Periodically, you should remove the bag from the refrigerator and shake it so that the cucumbers are salted evenly. The vegetables will be fully prepared after a couple of hours, when the jacket potatoes are cooked and the herring is peeled.

Fans of the classics, which migrated from the Slavic village to multi-story buildings, will be amazed by the incredible aroma and piquantness of cucumbers. Few people turned down crispy, rough delicacies that have a subtle aroma of basil or dill.

Recipe for crispy lightly salted cucumbers

A recipe for crispy lightly salted quick-cooking cucumbers allows you to quickly and efficiently pickle vegetables, and the timing of this process depends directly on the recipe, ingredients and size of the slices.

So, to prepare a spicy delicacy (a recipe for crispy, lightly salted quick-cooking cucumbers for real men and lovers of experiments is included), you should have some simple ingredients in your refrigerator in acceptable quantities:

a kilo of crispy freshly picked cucumbers;
a small bunch of soft parts of cilantro and dill;
two tablespoons each of olive oil and soy sauce;
half a small head of garlic;
half a small hot pepper, preferably green.

It is worth noting that the recipe must be based on green cucumbers, garlic and dill.

It was in order to enhance the taste, aroma and piquancy of vegetables that the following ingredients were added to the recipe:

fragrant cilantro;
hot green or red pepper;
classic soy sauce;
spicy ginger;
fragrant basil;
chili pepper;
horseradish leaves or a piece of its root;
a spoonful of homemade or store-bought adjika.

If you are not sure that the rough cucumber was just picked from the garden or a few minutes ago, you should soak it in cold water for at least a couple of hours.

To get lightly salted, crispy and spicy cucumbers by lunchtime, you should cut them into at least sixteen pieces. Small slices will quickly fill with juice with spices dissolved in it.

In order for young garlic to quickly release juice and begin to react with vegetables, you should chop it finely, pass it through a press, but at the same time sprinkle it with salt.

For increased spiciness, you do not need to remove the seeds from the hot pepper; this will add piquancy to lightly salted cucumbers.

Dill and cilantro, to which you can add basil, should be washed several times under running cold water so that mold does not form in the pickling later.

Be sure to chop the stems as finely as possible, and then sprinkle generously with non-iodized coarse salt to instantly release the juice from the mass. At the same time, the kitchen is filled with a simply magical aroma that lifts the spirits of adults and children.

In order to easily prepare lightly salted cucumbers, you should stock up on a bag with a secure ZIP fastener so that the resulting juice and liquid ingredients, including olive oil and classic soy sauce, do not spill out of it.

Once the bag is securely secured, shake it vigorously several times until it contains abundant vegetable juice. The cucumbers will be ready in five or ten minutes; they are ideal as a snack with a glass.

Original recipe for lightly salted cucumbers

An interesting recipe for quick lightly salted cucumbers in a bag that can surprise absolutely everyone is tender cucumbers with a lemon flavor.

In order to pickle cucumbers correctly, you should take the following ingredients:

a kilogram of cucumbers of different sizes;
three limes;
half a teaspoon of hot and allspice, ground;
a large bunch of fresh dill and parsley;
two tablespoons of salt.

It is worth preparing the cucumbers by cutting off the ends and soaking them in water for a couple of hours, and then cutting them into circles of equal thickness.

Place the slices in a bag, adding the pre-prepared flavored salt (mix it with ground pepper, adding the juice and zest of the limes).

The bag should be zipped or tightly tied in a knot and shaken vigorously for about five or ten minutes to release the juice. Cucumbers can be served immediately, or you can keep them in the refrigerator for at least twenty minutes.

Bon appetit!

Instant lightly salted cucumbers (in a bag)

Delicious lightly salted cucumbers - a simple and quick recipe!

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

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

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

What you need for lightly salted cucumbers

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

2 plastic bags

Collecting herbs and cucumbers for pickling!

How to pickle lightly salted cucumbers in a bag

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

These are delicious and crispy cucumbers!

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

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

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

Dill umbrellas that gave their spice to cucumbers))

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

Lightly salted cucumbers in a bag

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

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

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

Lightly salted cucumbers in a bag

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 are not inferior in taste to those prepared in the usual way; they are just as crispy and aromatic. If you salt them in the evening, a great snack is ready in the morning!

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 cook very quickly, are salted in their own juice and are completely ready when you open the package. Serve quick-pickled cucumbers with any dish: meat or fish, vegetables, or simply as a separate appetizer.

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

This is an ideal option for taking vegetables with you on the road - before leaving, just put them in a bag and sprinkle with the necessary spices, and at the end of the trip, open the bag and put its contents on plates. The aroma of pickles in garlic dressing will immediately float around and irritate other 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.

Add table salt, iodized salt if desired. 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 quick-cooking cucumbers on a dish 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 with 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
a pinch of 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

Fresh black currant leaves 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;
coarse table salt – 1 tbsp. l. with a slide.

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

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

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

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

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

Then place the garlic cloves on the vegetables.

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

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

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

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

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

Recipe 8: aromatic cucumbers cooked in a bag

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