How to cook lightly salted cucumbers in a bag quickly and tasty

Everyone loves pickled or pickled cucumbers, but they take so long to prepare! Even ordinary lightly salted ones are quite problematic to make: you need to prepare the jars, wash the vegetables, and boil the brine several times. Organizing the storage of such cucumbers is also not an easy task - you need to make sure that the jars do not explode and the cucumbers themselves do not sour.

But there are other cooking options: more interesting and faster. It takes from 5 minutes to a day. Often this is just a find: lightly salted cucumbers in a bag.

Features of preparing lightly salted cucumbers in a bag

However, a quick recipe for pickles in a bag has its own characteristics and nuances that should be taken into account and followed.

1. Choose fruits responsibly: take only vegetables that are firm, fresh, without visible damage, not yellowed, and approximately the same size.
2. Soak for 2–6 hours. If you pickle cucumbers collected from your garden, you can keep them in water for 2 hours. The longer the harvested fruits were left at home, the longer the aging time. Place store-bought cucumbers in water for 5-6 hours.
3. After removing from the water, let the cucumbers dry naturally.
4. Prepare for pickling by cutting as required in the recipe. The faster the pickling occurs according to the recipe, the finer we cut the cucumber.
5. Salt in small portions. It’s better to repeat the procedure several times and get the freshest dish than to lament over unsalted cucumbers.
6. Read the recipe in advance and prepare the spices.For example, horseradish leaves, cherries or dill umbrellas, as well as oak bark give pickles a special sourness or piquant taste.
7. Pay attention to the air temperature where you cook. In a cool room, the salting period is increased; in a warm room, it is reduced.
8. Taste prepared cucumbers before eating. If it's not spicy enough, add hot pepper. If it seems like there isn't enough salt, throw in a couple of pinches and shake the bag or container. Wait another 10 minutes and you can consume.

Best Recipes

Using the recipes from the article will not only save time and money, but also surprise your loved ones with a spicy and brightly smelling dish that will decorate the feast both in winter and summer.

Express recipe in 5 minutes

To prepare a quick recipe in 5 minutes you will need a minimum of time and effort, and you don’t need any special spices to give it an amazing taste. The cucumbers will have a slightly salted taste.

Ingredients:

• cucumbers – 1 kg;
• cilantro with dill – 50 g;
• garlic – 5 cloves;
• salt – 1 tsp.

Cooking process:

1. For the recipe, select small, thin-skinned cucumbers.
2. Cut off the tails, they are often bitter and can spoil the taste.
3. Cut large fruits into slices.
4. It is enough to pierce very small specimens with a fork in several places.
5. Chop the greens.
6. Place the cucumbers in a bag or glass jar.
7. Add salt.
8. Pass the garlic through a press.
9. Shake the bag or jar so that the salt and herbs coat the cucumbers evenly.
10. Leave for 5 minutes at a temperature above 20 °C. Do not put in the refrigerator.
11. As soon as liquid appears in the bag, the pickling is ready for use.

Lightly salted cucumbers in a bag in 2 hours

Cucumbers are prepared easily and quickly.The salting process occurs independently, and by placing a plastic bag in the refrigerator, you can go about your business. Cooking this recipe has its own characteristics.

Ingredients:

• cucumbers – 0.5 kg;
• salt – 0.5 tbsp. l.

Cooking process:

1. Cucumbers can be taken in any size. Be sure to cut off the ends.
2. Cut vegetables in half. Large cucumbers - quartered.
3. Place in a tight plastic bag.
4. Add salt.
5. Seal the bag and shake for a few minutes until all ingredients are well mixed.
6. Place in the refrigerator to add salt for 2 hours.
7. Remove from the refrigerator a couple of times and shake the bag to mix the contents again.

Recipe for pickling lightly salted cucumbers for a day

The more time spent on marinating, the brighter and stronger the aroma of the dish becomes. In this recipe, the natural green color is perfectly preserved, the aromas of spices are absorbed and revealed.

Ingredients:

• cucumbers – 1 kg;
• sugar – 1 tbsp. l;
• salt – 1 tbsp. l.;
• cardamom and mustard - a pinch each;
• greens – 100 g;
• hot pepper – 0.5 pods;
• olive oil – 20 g;
• garlic – 5 cloves.

Cooking process:

1. Cut the ends off the fruits. Cut into 2–4 pieces.
2. Chop or tear the greens by hand.
3. Cut the pepper into thin strips.
4. Garlic cloves - in plates.
5. Place everything in a plastic bag, add salt, spices and olive oil.
6. Shake well and, after tying, place in a saucepan so that the brine does not leak.
7. Place in the refrigerator for a day.
8. Remove 20 minutes before serving to allow cucumbers to reach room temperature.

Recipe for quick pickling cucumbers with honey

The recipe was created specifically for gourmets. There are chicken wings in a spicy honey sauce, why not pickle cucumbers like that? The spicy taste of the dish will be ensured.

Ingredients:

• cucumbers – 1 kg;
• honey – 0.5 tsp;
• salt – 1 tbsp. l.;
• dill – 100 g;
• mint – 1 sprig;
• parsley - 1 sprig;
• garlic – 5 cloves.

Cooking process:

1. Prepare cucumbers for pickling by cutting into oblong strips.
2. Make the brine: mix honey with salt and stir. Add finely chopped garlic, mint, parsley and dill there.
3. Place it in the bag and shake it a little.
4. Leave at room temperature for 2 hours (if very hot - 1 hour).
5. If desired, you can sprinkle with sesame seeds.

Lightly salted cucumbers in a bag with garlic and dill

The spicy aroma of pickles prepared according to this recipe will not leave anyone indifferent. Children will definitely ask for extras, and adults will ask for the secrets of the cooking method. In fact, there is nothing complicated here.

Ingredients:

• cucumbers – 0.5 kg;
• salt – 0.5 tbsp. l.;
• garlic – 3 cloves;
• dill – 5 sprigs.

Cooking process:

1. Cut off the ends of the cucumbers.
2. To reduce the pickling time, cut the fruits into four parts or slices. If you have time to spare, cut in half.
3. Finely chop the garlic cloves into slices.
4. Tear the selected greens into small pieces directly with your hands.
5. Place everything in a plastic bag or several.
6. Add salt.
7. Seal the bag and distribute all ingredients evenly.
8. Salt for about 10–30 minutes. They will be ready as soon as the liquid in the bag is released.
9. Serve with potatoes and immediately pickle a new batch.

An unusual recipe for lightly salted cucumbers with sugar

An appetizer of lightly salted cucumbers cooked with sugar will become a real masterpiece of your picnic. Sugar will start the fermentation mechanism and give the cucumbers a sweeter taste. To reduce pickling time, cut the cucumbers into four parts.

Ingredients:

• cucumbers – 1 kg;
• salt – 1 tbsp. l.;
• sugar – 1 tbsp. l.;
• garlic – 3-4 cloves;
• black peppercorns – 4–6 peas;
• black pepper - a pinch;
• dill – 100 g or a bunch;
• horseradish leaves – 1 pc.;
• basil – 1 sprig.

Cooking process:

1. Soak the cucumbers until crisp. Rinse well, let dry, cut off ends and cut into 4 pieces.
2. Immediately place in a bag.
3. Cut the greens (basil, dill, horseradish) into strips and add to the bag.
4. Crush the garlic with the flat side of a knife and place it on the cucumbers.
5. Do the same with allspice peas or crush them in a mortar into smaller pieces.
6. Add salt, sugar, hot black pepper.
7. Tie the bag and mix vigorously but gently.
8. Keep refrigerated.
9. Ready for tasting in 2 hours.

Spicy lightly salted cucumbers in a bag

This recipe will appeal to lovers of spicy seasonings.

Ingredients:

• cucumbers – 1 kg;
• hot red pepper – 1 pc.;
• garlic – 5-6 cloves or 1 head;
• bay leaf – 2 pcs.;
• cherry, currant and horseradish leaves - 2 pcs each;
• horseradish root – 10 g;
• dill – 50 g;
• sugar – 1 tbsp. l.;
• salt 2 tbsp. l.

Cooking process:

1. Rinse all ingredients well.
2. Cut the leaves into strips, garlic into slices, horseradish root and hot pepper – into pieces, tear the dill into large pieces.
3. Place half of the greens (leaves and dill) on the bottom of the bag.
4. The larger the fruit, the smaller it is cut. Simply pierce very small vegetables with a fork in several places.
5. Place the cucumbers in a bag, sprinkle with garlic, horseradish and bay leaf.
6. Cover the top layer with the remaining herbs.
7. Prepare the brine: add 2 tbsp to 1 liter of warm boiled water. l. salt, 1 tbsp. l. Sahara.
8. Pour the brine over the cucumbers completely.
9. Tie the bag and leave to marinate at room temperature for 12 hours.
10. During this time, the cucumbers will not be completely marinated, remaining fresh inside, but the skin will already be spicy and salty. Those who wish can increase the cooking time to 24 hours.
11. After a day, the cooked cucumbers should be put in the refrigerator, if there are any left, of course.

Terms and conditions of storage

The shelf life and conditions depend on how much salt was added during cooking and how much salt the cucumbers turned out to be. But usually in the summer the harvest is rich, and the price of cucumbers is relatively low. Therefore, in order not to resort to various storage tricks, it is better to correctly calculate the portions.

Key points about shelf life:

• on average, lightly salted cucumbers pickled according to quick recipes are stored for no more than 2 days;
• the finer a vegetable is cut, the less it is stored;
• pickles, cut into slices, are suitable for consumption for no more than a day;
• Without cutting the ends, you can increase the shelf life, but the pickling period will also increase;
• dry salting increases shelf life, salting with hot brine, on the contrary, shortens it;
• there is an opinion that the addition of hot pepper and allspice extends the shelf life;
• in a hermetically sealed bag without brine and at a temperature of 0 ° C, the shelf life will be 6-7 days, but cucumbers without brine will wrinkle and lose their visual appeal.

Features of storage conditions:

• heat accelerates fermentation and putrefactive processes, so it is better to store pickles in the refrigerator or cellar;
• in the absence of a refrigerator, for example, when going on a picnic, to stop the development of salting, remove the fruits from the brine and keep separately in a bag;
• You shouldn’t cook a lot of cucumbers at once; it’s better to leave the brine in the bag and repeat the procedure if desired.

Read also:

Recipes for quick-cooking lightly salted tomatoes.

How to make quick-cooking lightly salted zucchini.

How to remove bitterness from cucumbers and why it appears in the first place.

Conclusion

What can be pickled faster and easier than lightly salted cucumbers? Such recipes are needed when guests are on the doorstep or when there is a trip to nature.

The recipes do not require much time, and the results are always excellent. This kind of snack will be suitable at any time of the year and everyone will like it.

Pickles prepared according to such recipes turn out to be sharp, sharp, crispy and “play” with spicy seasonings. Lightly salted cucumbers can be added to various summer salads. By deciding to use several of our recipes, you will surprise your guests with the variety of ideas and the piquant tastes of new dishes.