How to make crispy lightly salted cucumbers quickly in a bag, step-by-step recipes

During the summer season, lightly salted cucumbers are a favorite snack in many families, and for good reason. Cucumbers are readily available, pickling methods are very simple, and the snack itself is delicious and aromatic no matter how you prepare it. The main difference with lightly salted cucumbers in a bag is that they are prepared without brine and can be prepared in just a few hours. The recipes differ in the way the vegetables are cut and the spices used, which determine the flavor and aroma of the resulting snack.

Secrets and subtleties

Preparing lightly salted cucumbers is very simple, but there are a few secrets to avoiding mistakes. These subtleties will make this appetizer especially delicious.

• Soak before cooking.

This detail is always important, but especially when pickling soft cucumbers. Soaking them in cold water for about 2-4 hours will ensure the lightly salted cucumbers turn out firm and crisp.

• Choose water for soaking carefully.

It's best not to use regular tap water. Ideally, you'll have spring water from a spring or well on hand. If not, it's best to use bottled or purified water filtered through a high-quality filter. Placing a piece of silver in the water for a few hours greatly improves the taste. The water should be very cold—either pre-chilled or with ice added.

• We use only coarse rock salt.

Never use fine-grained salt, sea salt, or iodized salt when pickling cucumbers, as it will significantly impair the flavor of the cucumbers. Furthermore, fine-grained salt will soften the vegetables.

Selection and preparation of the main ingredient

Much also depends on the vegetables selected. Selecting and preparing the main ingredient is an equally important part of pickling preparation. Here, too, it's important to consider a number of nuances. Cucumbers are ideal for pickling if they meet the following criteria:

• solid;
• medium or small size;
• with thin skin;
• with small pimples.

It's also important to avoid pickling cucumbers that are yellow or have a bitter taste. To avoid the latter, sample several cucumbers before pickling. This is especially helpful if you trim off the front and back edges of the cucumbers when pickling. Incidentally, this secret will help them pickle faster.

Important! To ensure even salting, select vegetables of the same size.

Lightly salted cucumbers at home

Pickling vegetables in a bag requires minimal time and ingredients. Typically, in addition to the cucumbers themselves, garlic, fresh dill, and salt are placed in a plastic bag. Depending on the recipe, other spices may be added, such as sugar, chili peppercorns, parsley, mustard, and sometimes horseradish, as well as currant and cherry leaves. As we can see, all these ingredients are readily available, and most are already in your home. Below, we'll discuss how to lightly pickle cucumbers in bags at home.

Five-Minute

If you need a quick snack or simply don't want to waste time and effort on a lengthy preparation, this recipe—dry pickling (without using brine) in a plastic bag—will come to the rescue. It's a great way to get a savory snack in next to no time. Let's take a look at this quick, 5-minute recipe step by step.

What we cook it from:

• cucumbers - ½ kilogram;
• dill - 3-4 sprigs and 1-2 umbrella flowers;
• garlic - 2 cloves;
• chili pepper - 1 piece;
• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• vinegar - 1 tablespoon.

How to cook:

1. Cut off the ends of the cucumbers (1-2 centimeters from both ends) and cut into slices of medium thickness.
2. We make a marinade from vinegar mixed with salt and sugar.
3. Finely chop the herbs and garlic, cut the pepper into rings (without seeds) and mix with the marinade.
4. Place the cucumbers in a bag and add the marinade.
5. We crush the dill flowers and add them to the cucumbers.
6. We tie the bag and shake it well so that the marinade is well distributed.
7. Place the pickled vegetables in the sun for 5-10 minutes.

Spicy lightly salted cucumbers

This is also a very quick way to pickle vegetables in a plastic bag. This recipe allows you to get spicy, lightly salted cucumbers almost immediately after preparation.

However, if you keep them in the refrigerator for an extra 15-20 minutes, they will become more salted and even more flavorful.

What we cook it from:

• cucumbers - 500 grams;
• chopped dill - 3 tablespoons;
• coriander - 1/3 teaspoon (seeds or ground);
• chili pepper - 1-2 pieces;
• salt and sugar - ½ tablespoon each;
• vegetable or olive oil - 2-3 teaspoons;
• vinegar - 1 teaspoon.

How to cook:

1. Cut the cucumbers into slices or circles and place them in a bag or other container.
2. Add chopped garlic, dill, sliced ​​pepper, salt and sugar to the cucumbers.
3. Add coriander to the vegetables. Add vinegar and oil.
4. Place the snack in a bag or container with a lid and shake thoroughly to mix.
5. Place the snack in the refrigerator for a few minutes.

Pickled cucumbers in a plastic bag in the refrigerator for 2 hours

Pickling cucumbers in the refrigerator for 2 hours is another, albeit slightly longer, way to prepare a flavorful, spicy appetizer. Pickles in a plastic bag in the refrigerator for 2 hours will absorb enough of the marinade to delight you with a unique flavor and aroma unattainable with a quicker pickling process.

What we cook it from:

• cucumbers - 1 kilogram;
• dill - 1 bunch;
• salt - 3-4 tablespoons.

How to cook:

1. Trim the ends of the pre-soaked cucumbers and pierce them with a fork several times so that they quickly become familiar with the marinade.
2. Chop the dill.
3. Place one bag inside another to prevent leaks. Add cucumbers, dill, and salt.
4. Tie it up and shake it well, distributing the marinade.
5. Place in the refrigerator for at least 2 hours. If you want a stronger pickle, leave the cucumbers in the marinade for 5-7 hours.

With dill

Dill is one of the main ingredients when pickling vegetables. To make cucumbers with dill in a bag, only the most basic ingredients are needed. The ingredients are the same as in the previous recipe.

How to cook:

1. Trim both ends of the pre-soaked cucumbers. If the cucumbers are short or large, you can cut them into quarters.
2. Chop the dill.
3. Place cucumbers, herbs, and salt in a bag, tie it up, and shake to evenly mix the salt and dill.
4. Place in the refrigerator for 2-3 hours.

With garlic and herbs

As we saw above, the bare essentials for pickling are salt, dill, and the cucumbers themselves. However, if you add garlic and herbs to the salt, the snack will be more savory and piquant.

What we prepare it from: add a bunch of parsley and 2-3 cloves of garlic to the ingredients listed in the previous method.

How to prepare: The preparation principle is the same as above: place the pre-prepared cucumbers in a bag, then add the pre-mixed spices, tie the bag, and shake well. Place the resulting pickle in the sun for 30-40 minutes.

With mustard

Pickled cucumbers with mustard occupy a special place in my recipe collection. While they require a few more ingredients than many similar recipes, you'll be rewarded with a delicious and aromatic appetizer.

What we cook it from:

• cucumbers - 1 kilogram;
• garlic - half a head;
• chili pepper - ½ - 1 piece;
• dill - 1 bunch with umbrellas;
• parsley - 1 bunch;
• dry mustard - ½ teaspoon;
• allspice - 5-6 peas;
• salt and sugar - 1 tablespoon each;
• vinegar - 2 tablespoons.

How to cook:

• Cut the cucumbers into quarters.
• Place dill flowers in the bag. You can also add horseradish or cherry leaves.
• We put the cucumbers there too.
• Chop the greens, not too finely, but not too coarsely either. Place in a bag.

• Prepare the garlic: crush a few cloves with a garlic press and chop the rest into small pieces. Next, prepare the chili peppers: slice them into rounds, the amount to taste (for spicy pickles, use whole peppers). Place the garlic and peppers in a bag.
• Add all the spices, sugar and salt, then vinegar.
• We tie the bag and shake it well.
• Let it sit at room temperature for half an hour, then refrigerate for 2 hours. If you prefer a more savory snack, you can extend the pickling time to 8 hours.

Storage of finished product

When homemakers master the art of pickling cucumbers in a bag, they always wonder how long and how the finished product will last. Freshly pickled vegetables are recommended to be stored in the refrigerator only; this will ensure they remain juicy and crisp.

However, if you have a cellar, it's also a great storage space. Furthermore, there are a few simple rules:

1. If you want to store cucumbers after cooking, don't trim the edges. Whole cucumbers, rather than sliced ​​ones, are also best stored.
2. Medium and large cucumbers are ideal for storage, as they take longer to salt.
3. Pickled cucumbers in a bag should be stored in the same bag, in the coldest place in the refrigerator.

It's worth noting that, according to numerous reviews from quick pickle lovers, cucumbers store well and remain in the refrigerator for the required shelf life.