How to cook pickled cucumbers in a bag quickly and tasty

Cucumbers pickled in a bag help housewives in any situation. Guests are on the doorstep, and you are at a loss as to what to serve. In such situations, instant snacks come in handy. We have collected some of the most popular recipes for quick pickling of cucumbers and cooking tips.

How to pickle cucumbers in a bag

Pickling method, or express pickling of cucumbers in the package is very popular. And this is not surprising, because in this way you can make a delicious addition to boiled potatoes, meat, fish, scrambled eggs, and porridge in a matter of minutes and without much hassle.

To prepare cucumbers, you need a minimum of ingredients and a durable plastic bag. The minimum marinating time does not exceed 5 minutes, the maximum - no longer than 24 hours.

Quick recipe

Cucumbers with garlic are prepared according to this recipe with lightning speed.

Ingredients:

• gherkins – 1.5 kg;
• rock salt – 1.5 tbsp. l.;
• 1 bunch of fresh dill;
• 2 heads of garlic.

For quick pickling, it is advisable to use small fruits. Divide large ones into parts. Wash the cucumbers and cut off the ends. Chop the dill and garlic.

Place the food in a tight bag, add salt, tie tightly, leaving an air space. Now shake the contents for 3 minutes and place in the refrigerator for 10-15 minutes.

Cooking in 2 hours

In 2 hours, the cucumbers will be salted and absorb the aroma of the greens.

Ingredients:

• cucumbers – 0.5 kg;
• salt – 10 g;
• sugar – 5 g;
• garlic – 4 slices;
• greens of your choice.

Cut the prepared vegetables into pieces.Place in a bag, add finely chopped garlic and washed herbs, add salt and sugar. Tie the bag and leave it for a while without putting it in a cold place. Shake the bag of cucumbers thoroughly periodically.

Marinated overnight

Ingredients:

• cucumbers – 1.5 kg;
• garlic – 5 cloves;
• rock salt – 45 g;
• dill and parsley;
• raspberry, horseradish, cherry or currant leaves - to choose from.

Soak the cucumbers in water for 1.5 hours, then wash and cut off the ends. Wash leaves and greens to remove sand.

Take a tight bag without holes, put cucumbers, herbs, whole garlic cloves in it and add salt. Tie tightly and shake for 2 minutes. Place the bag in a deep container and refrigerate for 24 hours.

With chili pepper

Chili peppers add piquancy and heat - something that is sometimes missing from quick-cooking pickles.

Ingredients:

• cucumbers – 600 g;
• dill – 1 bunch;
• garlic – 3 cloves;
• salt – 30 g;
• sugar – 10 g;
• chili pepper – 0.5 pods.

Rinse the fruits thoroughly and soak for an hour in cold water. Then cut off the ends, cut large greens into pieces, leave small ones as is.

Wash the greens and chop finely. Squeeze the garlic or chop it with a knife. Finely chop the chili. Place the ingredients in a tight bag, add sugar and salt. Tie well and shake contents.

Place the bag in the refrigerator for 30–40 minutes.

Remember! The longer the cucumbers are pickled, the tastier they become.

Express recipe with vinegar

Table vinegar allows you to reduce marinating time and adds a spicy note.

Ingredients:

• gherkins – 1 kg;
• vinegar 9% – 30 ml;
• salt – 20 g;
• sugar – 10 g;
• garlic – 5 cloves;
• dill greens.

Wash the cucumbers and cut off the ends. Rinse the greens thoroughly under the tap and dry.Grind the garlic in a mortar and pass through a press.

Place the ingredients in a tight bag, add salt, sugar and vinegar. Tie into a tight knot, leaving air in, and shake for 3 minutes.

Place the bag in the refrigerator for 25-30 minutes.

Appetizer with horseradish and currants

Ingredients:

• cucumbers – 1.5 kg;
• garlic – 4-5 cloves;
• black peppercorns to taste;
• salt – 50 g;
• horseradish and black currant leaves.

Wash the fruits, remove the lower ends and place in a plastic bag.

Wash the greens under the tap and mix with cucumbers. Salt the ingredients, add 2-3 peppercorns and tie the bag tightly. Shake vigorously for 2-3 minutes and refrigerate for 6-7 hours.

Terms and conditions of storage

Quickly pickled cucumbers are stored in the refrigerator for 2-3 days. If you have a cellar, you can put the snack in a saucepan with a lid and store it there. Remember that in a warm place the fermentation process is activated. Prepare a small portion of lightly salted cucumbers to use immediately.

Useful tips

To make quick pickled cucumbers delicious, use these tips from experienced housewives:

1. Choose dense, small-sized cucumbers so that the product pickles faster.
2. Pour cold water over the limp fruits and leave for 1–1.5 hours.
3. Be sure to cut off the ends to ensure quick pickling.
4. To prepare snacks, take thick plastic bags without holes.
5. To prevent the marinade from flooding the shelves in the refrigerator in case of a leak, place the bag in a deep bowl.
6. When tying the bag, try to leave some air space so that the food can absorb the salt evenly when shaken.
7. Place no more than 500 g of cucumbers in one bag.
8. Use cherry, horseradish, currant or raspberry leaves to make cucumbers remained crispy.
9. To add piquancy, use mustard seeds, coriander, allspice, cumin, hot pepper.

Read also:

Why are cucumbers bitter, how to prevent it and what to do with the harvest.

How to make pickled cucumbers at home.

What are parthenocarpic cucumbers and which varieties to choose.

Conclusion

It's hard to resist crunchy, quick-pickled cucumbers. This wonderful appetizer is prepared quickly and does not sit in the refrigerator. Such cucumbers are prepared in one way: the products are placed in a bag and left to infuse in a cold place. The choice of spices and herbs depends on taste preferences.