Cucumber is king summer table In my family. We eat fresh, but I like to pickle and pickle them more. Pickled cucumbers are one of my favorites. fast food, which I cook in a bag, a saucepan, in a jar, because they turn out to be unusually tasty and crispy. I'll tell you about such cucumbers.

Lightly salted cucumbers in a bag in 15 minutes

There are situations when you want something salty for potatoes. I will tell you how quickly, in 15 minutes, you can make lightly salted cucumbers in a bag. Sharing tried and tested recipes.

• 1 kg of cucumbers;
• 1 st. l. salt;
• 1 tsp Sahara;
• 5 sprigs of dill with umbrellas;
• 5 cloves of garlic;
• 2 bay leaves.

Wash freshly picked fruits, trim the tails. Cut into rings. Squeeze the garlic through a garlic press. Wash dill, cut into small pieces. Cut the bay leaf into pieces. Put fruits, fragrant seasoning in a plastic bag. Shake the package. Keep in the cold for 15 minutes. You can take a sample.

How to pickle cucumbers in 15 minutes with mustard

• Cucumbers - 1 kilo;
• Salt - 1 tablespoon without top;
• Garlic - 3 cloves (chopped);
• Dill, parsley - bunch (cut);
• Ground black pepper;
• Dry mustard - a teaspoon;
• Ground coriander - coffee spoon.

How to cook:

1. Washed cucumbers cut into thick circles.
2. Sprinkle with spices, tie in a bag.
3. Grind gently, leave for 15 minutes on the table.

Keep leftover vegetables refrigerated.

Advice! Before pickling, it is advisable to keep cucumbers in cold water 50 minutes.

Lightly salted crispy cucumbers in 2 hours

If you have a little more time, I advise you to pickle quick salted cucumbers according to the recipe in the package, which will be cooked in 2 hours.

Products:

• Cucumbers - kilogram;
• Salt - 30 grams;
• Sugar - 10 grams;
• Garlic - 4 cloves;
• A bunch of dill;
• Basil - a few branches;
• Hot pepper - optional.

At the washed cucumbers, cut off the edges, cut into quarters. We cut greens, garlic medium-sized, pepper - rings.

Mix the prepared products well. We send it to the package, where we rub the contents a little. Keep warm for half an hour, in the refrigerator for 2 hours, the product is ready.

For a two-hour snack, prepare:

• Gherkins (small cucumbers) - 0.5 kg;
• Garlic - 2 cloves;
• Dill, cilantro - 3 branches each;
• Salt - 1.5 tbsp. l.;
• Vinegar - 1 tsp

Wash the gherkins, cut off the edges, fill with spring water for half an hour. Cut them into barrels, squeeze out the garlic, chop the dill, cilantro, season with the rest of the spices. Stir, transfer to a bag, shake. After 2 hours, freshly salted, odorous cucumbers are ready.

Cucumber appetizer "Crunch" in a package for 5 minutes

And here's how to quickly make a delicious snack in 5 minutes. I ran home to have a bite to eat, and immediately figured out a snack.

• Small cucumbers - 5 pieces;
• Salt - 45 grams;
• Sugar - 25 grams;
• Ground pepper - a coffee spoon;
• Garlic - 2 cloves;
• Sunflower oil - 1 tablespoon;
• Dill greens - 0.5 bunch.

How to prepare:

Wash the cucumbers, trim the tails, cut in half. Cut the greens, crush the garlic. Pour salt, sugar, pepper, pour in oil, put in a bag, rub lightly, send for 5 minutes in the refrigerator. You can start snacking.

Advice! Use table salt without additives for salting, in order to avoid softening vegetables. The rest is prohibited.

Crispy lightly salted instant cucumbers in a saucepan

Without spending a lot of time, you can deliciously pickle cucumbers in a saucepan.

Can go for pickling cucumbers different time depending on which method to choose. Cucumbers drenched in boiling water are cooked for half a day, i.e. 12 hours. Prepared in the evening, will be ready in the morning. Using cold brine, cook after three days.

We use:

• 2 kilograms of cucumbers;
• 1 sheet of horseradish;
• horseradish root;
• 8 sprigs of dill with seeds;
• 8 blackcurrant leaves;
• 8 cherry leaves;
• Spicy pepper;
• 4 cloves of garlic;
• 1 liter of water;
• 2 tablespoons of salt.

First, let's deal with cucumbers, they must be put in cold water for a couple of hours. Cucumbers will absorb moisture and be crispy.

On a note! Cucumbers are better to take small, one size.

After two hours, wash the cucumbers well. We cut off the tails. This will help speed up the pickling process.

1. Wash the herbs and pat dry with a paper towel.
2. Horseradish leaves, dill, cut, so that it is convenient to put in a pan.
3. horseradish root and spicy pepper cut into slices (do not forget to remove the seeds in the pepper, they are very sharp), determine the amount to taste. I don’t make spicy ones, I put one small slice at a time, as my child loves these cucumbers.
4. We clean the garlic, divide the clove into several parts.
5. We take a three-liter pan (preferably enameled), put the cucumbers interspersed with seasoning. The pan does not need to be filled to the brim, you need to leave room for marinade and oppression.
6. The marinade is easy to prepare, you need to boil water with salt. Pour hot cucumbers, put a plate with a diameter smaller than the pan.

Attention! Water for brine is better to take spring or bottled, filtered. If you use tap water, there is a high chance that the cucumbers will become soft due to the small amount of chlorine (often present in unfiltered tap water).

We eat cucumbers from the next day, store in the refrigerator.

Another recipe for low salt for the pan

Take 60 grams of salt per liter of water. Boil, chill. You can do it easier. Dissolve the salt in cool spring, bottled, purified water.

1. Line the bottom of the dishes with leaves of horseradish, cherry, oak, currant, dill with umbrellas.
2. Lay prepared cucumbers. Between them place garlic cloves, bitter pepper. For flavor, you can put sweet peppercorns. Top with dill, horseradish leaf.
3. Pour in brine, press down with a flat plate, leave in a warm place for a day.

In the following days, the cucumbers will become more sour. If you want to eat pickled cucumbers, take them in small quantities.

Vegetables in mustard sauce:

• 1.7 kg of small cucumbers;
• 0.3 kg other vegetables ( small onion, carrots, sweet peppers).
• Sauce:
• 0.7 liters of water;
• For 1.5 tbsp. l. salt and sugar;
• 20 g mustard powder;
• 0.5 tsp ground ginger;
• 1 st. l. ground turmeric;
• 1/3 tsp ground black and allspice;
• 1 st. l. vinegar.

Mix cucumbers with vegetables: a whole onion, carrots in cubes, pepper slices. We spread it in a saucepan, pour it with boiling sauce, we stand it for two days in a room.

Lightly salted cucumbers in a jar

I suggest more great recipe quick cooking crispy salted cucumbers in a jar.

We will need:

• 2 kilograms of cucumbers;
• 6 cherry leaves;
• 2 laurels;
• Half a head of garlic;
• 6 pieces of peppercorns;
• 2 sheets of horseradish;
• 4 sprigs of dill;
• 2 tablespoons of salt;
• 1.5 liters of highly carbonated water.

How to pickle:

1. Soak cucumbers for four hours in water. This will give them a crunch.
2. We cut off the nose and tail, make shallow cuts along the fruit.
3. In a three-liter bottle we put torn leaves, twigs, garlic (we cut each clove in half), peppercorns.
4. We place the cucumbers in a jar on the shoulders, put the remaining dill, horseradish leaf.
5. Pour salt into carbonated water, stir, pour cucumbers, keep warm for a day.

After a day, the cucumbers are ready. Cover with a tin lid, put in the refrigerator.

The original rustic recipe for crispy cucumbers

1. I take a bush of dill with seeds, put it in a bottle, fill it halfway with cucumbers.
2. Then middle head garlic, divided into cloves and a whole small chili pepper.
3. Again cucumbers to the lower edge of the neck.
4. A faceted 100-gram glass of salt, a finger below the edge, I dilute in a 300-gram mug of spring water.
5. I pour it into a bottle, having previously installed it in a bowl, add clean water to the edge of the neck, and leave it in the kitchen.

I start trying the very next day, my husband likes it sour - he waits for three days.

There are a huge number of recipes salted cucumbers. Various spices, herbs and other ingredients are added to the brine. Many housewives have learned how to cook lightly salted cucumbers in a bag - this way they are quickly saturated with spices and can be consumed almost immediately. But in the process of their preparation, a number of nuances must be taken into account.

During cooking, it is necessary to take into account such subtleties to make the dish even tastier:

• The smaller the fruits, the faster they soak. So if you need to cook quickly tasty dish, you need to choose vegetables of small varieties.
• In an ordinary plastic bag, they salt out slowly. It is ideal to use cellophane bags with a special fastener. This creates something like a vacuum, so the salting process progresses much faster.
• You can also leave them for a while room temperature, due to which they begin to sour.
• Cucumbers can be cut - so they are completely saturated. And you can leave them in their whole form - the skin will be salty, and the middle will be fresh, you will get a very unusual taste.
• You need to add spices with care so as not to overdo it. Otherwise, they will “drown out” the taste of the main ingredient.
• Be sure to use coarse rock salt. Iodized salt is not suitable, as it greatly softens vegetables.
• Spices and herbs can be selected to your liking. But dill, parsley, garlic, horseradish and currant leaves, allspice are best combined with cucumbers.
• It must be remembered that the longer you keep cucumbers in a bag of peppers, the sharper they will become. Therefore, if hot peppers are added, it is better to take them out of the bag after 1-2 hours.

Such cucumbers are prepared very easily, no effort is needed.

Selection and preparation of the main ingredient

It is better to take cucumbers young, not large, up to 10 cm long. They are better salted. It is desirable that all fruits are the same size. If they differ, they may be unevenly salted. The variety can be anything. But many point out that salad cucumbers much tastier.

It is advisable to pickle fresh cucumbers. If they stand for a couple of days, moisture will evaporate from them, they will stick. Therefore, the taste of the cooked dish may deteriorate a little, the cucumbers will not be crispy.

Special preparation of vegetables is not required. Wash them well, remove roots and debris. It is not necessary to cut them. But to make them better soaked, they can be divided into quarters, circles or in half.

How to cook salted cucumbers in bags at home

It will not be difficult even for novice housewives to grind cucumbers at home on their own. There are a huge number of recipes, and all of them are very simple and require a minimum of ingredients.

Quick recipe in 5 minutes step by step

Cooking cucumbers in a bag is easy. This can be done quickly, in about 5 minutes, if you follow this recipe. You need to take:

• 1 kg of cucumbers;
• 1 tsp salt;
• clove of garlic;
• 2 tbsp. l. vegetable oil;
• a mixture of dry spices to taste.

A dish is being prepared without brine in a plastic bag. Cucumbers must be cut into quarters or thick circles, put in a bag. Add finely chopped dill, garlic, spices and oil. Seal the bag, shake slightly and leave at room temperature.

You can eat such cucumbers immediately or wait a few hours - so they will be even tastier.

Spicy salted cucumbers

To pickle spicy cucumbers, you will need the following ingredients:

• 1 kg of fresh cucumbers;
• Dill;
• a few cloves of garlic;
• 1 st. l. salt;
• a pod of hot pepper;
• also, if desired, you can add cloves, basil.

Cut off the “butts” of vegetables, put them in a bag, add all the other ingredients. The pepper should not be cut, and even the tail should not be removed. Otherwise, the dish will turn out too spicy. Shake the package several times and send to marinate in the refrigerator. You can use such salting after a few hours.

Cucumbers in a plastic bag for 2 hours in the refrigerator

Cucumbers may soften slightly at room temperature. To preserve their crunch, it is recommended to immediately send the salting to the refrigerator. It will be possible to consume such cucumbers in 2 hours. But it is better to leave them for a longer amount of time so that they are saturated with spices.

You will need the following ingredients:

• 1 kg of small cucumbers;
• 30 ml of vegetable oil;
• peppercorns (about 15-20 peas);
• garlic - 2 cloves;
• horseradish leaves - 2 pieces;
• 1 st. l. salt;
• dill and parsley.

Put horseradish leaves on the bottom of a plastic bag. Cut the cucumbers in half, put them on top of the horseradish. Pour in vegetable oil, add salt, pepper, whole garlic, chopped herbs. Shake the bag and tie it, deflate the air. Send to the refrigerator and leave for several hours. After 2-3 hours, pour the cucumbers into a bowl and place back in the refrigerator. This dish is ready to eat.

With garlic and herbs

To salt cucumbers according to this recipe, you must take:

• 1 kg of cucumbers;
• half a hot pepper;
• 100 g of chopped greens - dill, parsley, green onions, lettuce, basil, cilantro;
• 5 cloves of garlic;
• 1 st. l. salt and 0.5 tbsp. l. Sahara;
• several dill umbrellas.

You can use large cucumbers for this recipe. They must be peeled and cut into four parts. Cut the pepper into half rings, divide the garlic cloves in half, tear the dill umbrellas into several pieces. Put all the ingredients in a bag and leave for a while in the refrigerator.

with dill

To make delicious salted cucumbers according to this recipe, you will need the following ingredients:

• 1 kg of cucumbers;
• 2 large bunches of dill;
• 1 medium bunch of green onions;
• 1 st. l. salt;
• 2 tbsp. l. vegetable oil;
• allspice;
• 2 bay leaves.

Place whole cucumbers and finely chopped dill in a plastic bag. Salt and pepper. Leave for a few minutes at room temperature so that the vegetables soften a little and let the juice flow. Add the rest of the ingredients, mix well and send to the refrigerator.

with mustard

Cucumbers with mustard are obtained as pickled - very crispy and hard. For their preparation, you need to use the following ingredients:

• 1 kg of medium-sized vegetables;
• 1 glass of mustard (you can also use dry mustard - 1 tablespoon);
• 1 bunch of dill greens;
• half a head of garlic;
• 1 st. l. salt.

Cut cucumbers in half. Add the rest of the ingredients and stir well so that the mustard mixture coats each vegetable. Close the package and send it to the refrigerator.

How much and how the finished product is stored

Freshly salted cucumbers retain their taste for one day. If they are left in the bag, they will pickle further, as a result they will become salty. Therefore, lovers of lightly salted cucumbers are advised to prepare a new portion of the dish every day.

You can slow down the fermentation process by removing the vegetables from the bag and washing them with boiled water. Be sure to store them in the refrigerator - so they less sour. But keeping such cucumbers for longer than 3 days is not recommended - they will become soft and lose their taste.

In June, when summer begins to generously offer real fresh vitamins from the garden, the season for picking cucumbers starts, strong, fragrant, filled with sunshine. It's time to cook salted cucumbers with garlic, with dill, spicy herbs. This is an excellent summer appetizer for any table, it is served with meat, fish, garnish, and simply as an independent dish.

Each experienced hostess have their own unique way to cook crispy salted cucumbers. A super popular recipe even among novice cooks - pickled cucumbers in a bag dry salting . You should definitely try this appetizer, because it is:

• simple and convenient (no containers or even brine required);
• fast (readiness in 1-6 hours, depends on the recipe);
• amazingly tasty and flavorful.

How to do cucumbers quick salting in a food bag for every taste - classic and gourmet, you can find out from the following recipes and a photo to them.

Pickled cucumbers in a bag

What will be required:

• 1 kg of fresh cucumbers;
• 1 st. a spoonful of salt;
• 1 teaspoon of sugar;
• 2-3 cloves of garlic;
• 30-50 g of dill greens.

How to cook

It is advisable to take small cucumbers of the same size, so they will reach readiness faster. They need to be washed, cut off the edges. Then you need to put the vegetables in a bag and add the washed dill, preferably finely chopped, so that there is more flavor. Next, you need to put chopped garlic, salt, sugar, tie a bag and shake vigorously to mix everything evenly.

The deed is done, it remains to remove the package in the refrigerator for 6 hours so that the cucumbers retain their crispy properties. Under the influence of salt, vegetables will release moisture and will be salted in own juice. If such a dish is made in the evening, then by morning it will be ready.

The finished snack should be stored in the refrigerator (if it was not possible to master it at one time), but its shelf life is limited - a maximum of 2 days. For this reason, you should not cook such food for the future. It is better to experiment a little, adding new spices and herbs each time.

You can spice it up by adding coriander, allspice, or fresh hot pepper, as well as horseradish. Gourmets will appreciate the greens of cilantro, basil, celery, the smell of currant or cherry leaves. By supplementing the cooking recipe with different ingredients, you can constantly get a new taste.

There is another recipe for lightly salted cucumbers, crispy and fragrant- a way to cook them without brine, but with vinegar. The peculiarity of this method is quick recipe and excellent taste. Cucumbers will be ready in 2 hours.

Salted cucumbers "Expresso" in two hours

List of products and spices:

• 1 kg of fresh small cucumbers;
• 1 st. a spoon table vinegar (9%);
• 1 st. a spoonful of coarse salt;
• 0.5 teaspoon of sugar;
• 2-4 cloves of garlic;
• Dill sprigs;
• horseradish leaf, currant - to taste.

Cooking method

Washed small cucumbers must be cut lengthwise into 2-4 parts and folded into a bag. Grated garlic and finely chopped greens should be mixed with the rest of the ingredients, added to the cucumbers. Then you need to seal the bag, shake thoroughly until the spices are completely mixed and place in the refrigerator. Salted cucumbers will be ready in two hours.

Advice! If you want to speed up the process and take a sample after half an hour, you need to cut the cucumbers finely, and leave the bag warm.

Options quick pickled cucumbers dry method are very similar. The main difference is how to cut vegetables and what seasonings to take. The nuance of the following recipe is the use of mustard.

Watch the video! Salted cucumbers in 2 hours

Lightly salted cucumbers with gourmet mustard

Ingredients:

• 1 kg of fresh cucumbers;
• 0.5-1 st. a spoonful of coarse salt;
• 2-4 cloves of fresh garlic;
• sprigs of dill, parsley;
• a mixture of peppers, coriander - to taste;
• 1-2 teaspoons of mustard powder.

Salting method

Cucumbers are washed and cut into 2 cm circles, small ones - into four parts. Garlic and herbs are crushed, spices are mixed in a food bag and cucumbers are added. The tied bag is shaken vigorously to mix the vegetables with the spices. In an hour they will be salted and acquire an excellent spicy taste.

1. To make a cucumber appetizer a success, green vegetables need to be chosen young and thin-skinned. If they were stored for more than a day and withered, they are soaked for an hour in cold water to restore the water balance.
2. Salt should not be iodized, but ordinary, only coarsely ground, so that the fruits remain crispy.
3. Depending on your taste preferences, seasonings can be very different, but you should not add them all at once. It is better to choose 2-3 options, otherwise the dish will have an incomprehensible, oversaturated taste.
4. Some recipes use vegetable oil.

Conclusion

Taking advantage of the joys of summer and preparing a seasonal snack is not difficult at all. In addition, it is nice to show imagination and please loved ones with culinary masterpieces.

Watch the video! Salted cucumbers, the fastest recipe

Do you want to surprise your guests with delicious crispy cucumbers? We offer you three wonderful recipes making pickled cucumbers! It turns out salted cucumbers can be cooked in 2 hours - just incredible! Take note!

These pickled cucumbers are just amazing taste.

Enjoy every moment of your life and!

Ingredients:

Cucumbers - 4 kg
Parsley greens - 1 bunch
Sunflower oil - 200 grams
Table vinegar 9% - 1 cup
Salt - 80 grams
Sugar - 1 cup
The black ground pepper- 1 dessert spoon
Garlic - 1 head

Cooking:

We weigh 4 kilograms of cucumbers, young, small in size. My. You can trim the ponytails and noses slightly.

Those cucumbers that are larger are cut lengthwise into four parts: first in half, the halves are still in two. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl.

Finely chop a good bunch of parsley and send to the cucumbers. Add a glass to the pot sunflower oil, a glass of 9% table vinegar and 80 g of salt (do not pour a 100-gram glass to the top on your finger).

Pour a glass of sugar into the resulting marinade for cucumbers, dessert spoon ground black pepper.

We disassemble the average head of garlic into cloves, cut them into thin slices and there - into the pan with cucumbers.

We leave for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place.

You can shake the pan several times to mix the cucumbers in the marinade.

In the meantime, you can sterilize half-liter jars (from 4 kilograms of cucumbers you get 9 jars of canned food).

After the required time, we take the prepared jars and fill them with slices of cucumbers: we take a piece with a fork and, slightly tilting the jar, put it vertically. And so on, until the bank is full. If the jar is not full, lay another layer of cucumbers horizontally.

Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes.

We get it, roll it tightly.

Put the jars upside down, wrap them in towels until they cool completely.

Bon Appetit!

Lightly salted cucumbers in 2 hours. Dry way!

Such cucumbers are prepared without brine in a plastic bag (therefore, the dry method), and they can be eaten in a couple of hours. It seemed to me that it is very convenient, and I decided to try it.

So, we take a pound of cucumbers. Wash well. Cut off the tails. Put in a plastic bag for food products. Add 2 large cloves of garlic, coarsely chopped. There is also an umbrella of dill (I didn’t have an umbrella and I took a tablespoon of dry grains of dill and herbs) and a tablespoon of salt.

Now the bag must be carefully tied and placed in another plastic bag, which is also tightly tied.

We leave cucumbers for salting in a warm place (for example, on a sunny balcony). After 2 hours, lightly salted cucumbers are ready, you can serve them for dinner. If lightly salted cucumbers are needed not after 2 hours, but later, then they must be transferred to a jar and put in the refrigerator to slow down the pickling process (otherwise, since the dose of salt is large enough, the cucumbers may turn out not lightly salted, but salty and even very salty).

Bon Appetit!

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.

TIME: 24 hours

Easy

Servings: 4

Ingredients

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

Cooking

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, use for cooking various snacks, okroshki.

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).

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 taste. 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 hastily ready.

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 salads, be sure to roll up more jars on 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 belong to the second category, in this quick recipe replace cilantro with parsley or dill.
• 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.