Lightly salted cucumbers dry salting in a package. Salted cucumbers in a bag. How to cook salted cucumbers with dill in a bag

What people don’t do with cucumbers: pickle, salt, add to stews and salads, eat with honey, and someone even manages to fry! But the most delicious rightfully remain lightly salted cucumbers in a bag (nowadays they are salted anyway), or pickled in the usual way, in jars.

Learn how to pickle cucumbers using ordinary plastic bags to appreciate new way salting and enjoy the unique taste.

Dry pickling of cucumbers in a bag is good because the cucumbers remain firm and crunchy, do not ferment. Salted in their own juice, they do not lose their natural color and look appetizing.

Pickled cucumbers in a bag can be eaten by people suffering from gastrointestinal diseases: they do not contain acids and fermentation products.

• To eliminate bitterness and preserve crunchiness, place cucumbers with cut ends in cold water for a couple of hours.
• For uniform salting of cucumbers, we leave a minimum of air in the bag, placing it in a container with water before tying.
• For accelerated salting, shake the package with cucumbers 10 minutes after salting, and repeat shaking three times. The released juice, spices and salt will be evenly distributed over all the fruits.
• For a sharper salting, we use more garlic and spices, for a delicate taste - less garlic and more spices (herbs).

If the cucumbers are small, we salt them whole, if they are large, we cut them into circles or into 4 pieces along. For salting, we take freshly picked, elastic fruits of any variety, but gherkins are better.

How to pickle cucumbers in a bag with dill

What we need for salting:

• A kilogram of cucumbers;
• 1 tbsp salt without a slide;

• A bunch of dill greens;
• 3 garlic cloves.

How to pickle cucumbers in a bag

The fruits salted in this way are wonderfully crunchy on the teeth and have a delicate taste and aroma. They are especially good with young boiled potatoes or mashed potatoes.

For salting, we use the following recipe:

• We wash the cucumbers, cut off the tips, cut large specimens into circles or halves. If desired, soak in cold water.
• Chop the garlic cloves and dill sprigs.
• We put the fruits in a bag, sprinkle with chopped dill, garlic and salt. We release air, tie a bag and place it in another bag - for reliability.
• Shake the contents of the package well to evenly distribute the ingredients (we repeat this several more times after a while). We clean in a cold place for 8 hours.

After enduring the time, we take out the cucumbers from the bags, shake off excess salt and feast on them. We store uneaten fruits in the refrigerator for a short time, however, they will not stale anyway due to their wonderful taste.

Important: cucumbers cut into circles are salted even faster - they are served at the table in half an hour after being loaded into a bag!

Pickling cucumbers in a bag with garlic and herbs

Required components:

• A kilogram of small cucumbers;
• 0.5 heads of garlic;
• a tablespoon of salt;
• A bunch of dill;

• 5 currant leaves;
• Horseradish leaf;
• 3 cloves and peas of allspice;
• Half a hot pepper.

How to cook salted cucumbers in a bag

If you don’t know how to pickle cucumbers in a bag, we use a recipe according to which they are cooked in just five hours. We get crispy elastic cucumbers in this way:

• We wash the fruits and cut off the ends.
• Cut the garlic cloves into pieces.
• We put the cucumbers in a plastic bag, and put the rest of the ingredients there. We tie it, insert it into another and shake it vigorously.
• We leave the fruits to salt out in the room for 5 hours.

If after five or six hours something is left of the cucumbers (the delicacy was not destroyed by a hungry family), we store the leftovers in the refrigerator.

Salt Ingredients:

• Cucumbers - 1 kg;
• Salt - 1/3 tbsp. l.;
• Garlic cloves - 3 pcs.;
• Dill and parsley - in a bunch;
• A little black ground pepper;
• Dry mustard - 2 tsp;
• Coriander powder - 1 tsp

How to pickle cucumbers in a bag

You always want pickles to be not just salty, but also spicy in taste - so that they have their own zest. In this recipe, such a highlight is mustard, which, together with the rest of the ingredients, gives the fruits a delicate spicy flavor and aroma.

If you are interested in this option of pickling cucumbers, we will resort to the following recipe:

• We wash the fruits, cut off the tips, cut into circles (if large) or lengthwise into quarters (if small).
• Mix the rest of the ingredients in a bowl.
• We put the cucumbers in a bag, fall asleep with a mixture of spices and seasonings, release the air and tie.
• We place in the second bag, shake thoroughly and wait 50 minutes.

After this time, we taste the cucumber delicacy. Thanks to this special taste they are unlikely to “live” to the refrigerator: they will be swept away in a matter of minutes!

So, you have learned how pickled cucumbers are prepared in a bag, and how simple this process is. But if suddenly they turn out to be salty, pour sugar (2-3 tablespoons) into a bag of cucumbers, shake well and wait for a while, regularly tasting the cucumbers.

cooking season salted cucumbers usually June-July. This wonderful snack combines the freshness of summer vegetables and bright spicy, hot and salty flavors. That is why many people love it so much - it is probably impossible to find a person who refuses such fragrant, crispy cucumbers, because they are not just a wonderful snack, but also a great addition to almost any dish. They can be served with borscht, and with potatoes, or just with black bread ... and everything will be delicious.

The recipe for lightly salted cucumbers in a bag has gained great popularity among both experienced and novice housewives. Dry salting is a cooking method pickles, which does not use brine. It is simple, does not take much time and does not require much effort (cucumbers are prepared simply and quickly - in 4-5 hours!), And lightly salted cucumbers prepared according to the recipe in a bag turn out so tasty that you will lick your fingers!

You are ready? So let's pamper ourselves and our loved ones with lightly salted cucumbers! Here are some recipes that will help you make it tasty, fast and beautiful. After all, cucumbers practically do not change their color, remain as green as fresh ones.

Let's pick cucumbers first. Ideal cucumbers for cooking should be:

Small in size (but not too small gherkins, otherwise the game is not worth the candle at all) and one size so that salting occurs evenly;
. Have black or white frequent tubercles (pimples) - as confirmation that these are pickled cucumbers, and not smooth salad ones;
. Have a thin skin that will pickle faster;
. Be dark green in color without yellow and white blotches and without damaged places;
. Firm and not sluggish.
It is best, of course, to take cucumbers that have just been picked from the garden, then they will not need to be soaked. Ideally, cucumbers should be harvested in the morning, before the sun has had time to dry the cucumbers and evaporate moisture from them. Is there no such possibility? Just soak the selected cucumbers for 1 hour in cold water and proceed to the sacred ceremony.
The recipe for making lightly salted dry-cured cucumbers in a bag is actually very simple.

Ingredients:
1kg cucumbers
1 st. spoon of salt
1 teaspoon of sugar
2-3 large garlic cloves,
1 bunch of dill.

Cooking:
Choose small cucumbers for pickling in a bag, up to 10 cm long (the smaller the cucumbers, the faster they are salted), wash them well and cut off the tips on both sides. Wash the dill greens, shake off excess water, dill can be finely chopped, or you can put it whole. Take a strong, durable plastic bag. Fold cucumbers into it, pour salt and sugar, add garlic, cut into slices, and dill greens. Seal the bag and shake a few times to evenly distribute the salt and sugar. Everything! Place the bag in the refrigerator for at least 6 hours. It is very convenient to make such lightly salted cucumbers in the evening, they will just be well salted overnight.

If you doubt how the cucumbers will be salted, if they themselves are dry, and no brine washes them - do not worry, they will inhale moisture, and the walls of the bag will keep it inside. Everything will be not only good, but very tasty.

You can make the taste of cucumbers more piquant by adding other spices and herbs. For example, it is very good to add whole peas of coriander and allspice, cilantro, celery or tarragon, cherry, horseradish, currant leaves, finely chopped hot pepper. Of course, not all at once, but 1-2 new ingredients to the original recipe, then your cucumbers will have a new taste every time.

Store ready-salted cucumbers in the refrigerator (if they don’t eat right away, which is unlikely ...).

There is, however, another recipe for pickling cucumbers in a dry way. Its feature is that 9% table vinegar is present in the ingredients. Such cucumbers will be ready in 2-3 hours, and the taste will be just amazing.

Salted cucumbers "Expresso"

Ingredients:
1 kg fresh small cucumbers,
1 st. a spoonful of 9% table vinegar,
1 st. spoon of salt
0.5 teaspoon of sugar,
2-4 garlic cloves,
1 bunch dill umbels
cherry, currant, horseradish leaves in a ratio of 3:3:1 (or to taste).

Cooking:
Wash the cucumbers, remove the tails and cut into two or four slices along the cucumber. Mince the garlic. Mix all ingredients. Then place the cut cucumbers in a transparent plastic bag, add the mixture of ingredients, tie up the bag and mix everything thoroughly. Place the package of cucumbers, unopened, in the refrigerator. After two or three hours, lightly salted cucumbers are ready.

When preparing lightly salted cucumbers in a bag, there are some tricks. If you want the lightly salted cucumbers in the bag to be ready in 20-30 minutes, change the script a little. cucumbers in this case cut into wedges, place in a bag, add seasonings and shake vigorously for a while, allowing the juice to evenly soak all the wedges, and then leave at room temperature. Salted cucumbers in a bag do not make sense to cook in large portions. This product actively releases juice, so it will not be stored for a long time (no more than 2-3 days), so you need to calculate everything correctly, otherwise the spoiled vegetables will simply have to be thrown away.

And here is another great recipe. Everything, it would seem, is as usual: cucumbers, garlic, herbs, but no, again a little zest: we add dry mustard, and now our cucumbers acquire a new, exquisite taste.

Lightly salted cucumbers with mustard (dry salted)

Ingredients:
1kg cucumbers
1 st. a spoonful of salt (for those who do not like too salty, you can reduce),
2-3 garlic cloves,
dill and parsley,
ground black pepper, or a mixture of peppers - to taste,
dry mustard and ground coriander - 2-3 teaspoons (this is not for everyone).

Cooking:
Start cooking by washing the cucumbers and cutting off the ends. If the cucumbers are large, cut them into circles 1.5-2 cm thick, if they are small, cut lengthwise into 4 pieces. In a bag, mix salt, finely chopped garlic and herbs, and all other spices. Then put the cucumbers in the bag, tie it up and shake it well so that the salt-garlic-spicy mixture is mixed with the cucumbers. After 40-60 minutes, the cucumbers will be ready.

Well, now you know how to cook salted cucumbers in a bag. It's easy and fast. After all, tasty does not mean laborious. And how by the way they will come to a freshly boiled young potato with butter and green dill! Represented? Then hurry to the kitchen to cook wonderful cucumbers according to our recipes. Yes, by the way, July 27 is International Cucumber Day, don't forget to celebrate it by eating your cucumber masterpieces.

Bon appetit and delicious summer!

Larisa Shuftaykina

It seems that here they are, fresh, only from the market, kiosk or from the garden, and cut them into a salad or crunch like that. But something is not right ... Sometimes you really want salted, tasty ones. Yes, even if under something intoxicating. You can satisfy such a quickly arisen desire just as quickly, it is enough to cook quick lightly salted cucumbers in 5 minutes in a bag.

There is little salt in them, the cucumbers remain crispy and green, and the abundance of herbs and spices makes lightly salted cucumbers in 5 minutes in a bag welcome guests on our table.

the site has selected for you several recipes for lightly salted cucumbers in a package that will replenish the piggy banks of your recipes. In 5 minutes, cucumbers, of course, will not be salted, but you can speed up this process by cutting the cucumbers lengthwise into 4-8 parts or in circles, as you like. The cooking time in this case should be reduced to 1-2 hours or be guided by your own taste.

Dry pickled cucumbers with mint leaves

Ingredients:
1 kg cucumbers
1 tsp salt,
1 bunch dill,
2-3 medium sized cloves of garlic (or less, depending on your taste)
10 peas of allspice,
2-5 mint leaves.

Cooking:
Wash the cucumbers, dry and cut off the ends. Finely chop the dill, garlic and mint. Fold the cucumbers into the bag, add salt, pepper, garlic and herbs, mix gently, tie the bag tightly and refrigerate for 5-6 hours. For even salting, stir the cucumbers in the bag from time to time.

Salted cucumbers with grape leaves

Ingredients:
1 kg cucumbers
1 bunch dill,
3 garlic cloves,
2 small chili peppers,
2 tbsp without a hill of salt
1 tbsp Sahara,
1-2 grape leaves
2 leaves of horseradish.

Cooking:
Wash the cucumbers, wipe dry and cut off the ends. Finely chop the dill, garlic. Cut the chili pepper lengthwise, remove the seeds and cut into thin rings. Pour salt and sugar into a separate bowl. Put the cucumbers in the first layer in the food bag, sprinkle with a small amount of spices and other ingredients so that everything is evenly distributed. Next, lay the cucumbers, sprinkling with spices, sugar and salt, until they run out. Tie up the bag so that there is no air inside it, and beat the cucumbers in the bag on all sides on the table. Place the bag in another bag so that the juice does not leak out, and put the cucumbers in the refrigerator for 10 hours.

Lightly salted cucumbers with vinegar and vegetable oil

Ingredients:
2 kg fresh cucumbers,
2 tbsp salt,
1 bunch dill (you can take cilantro, basil or parsley)
1 head of garlic
3-4 tbsp 9% vinegar,
5-6 tbsp unrefined oil,
coriander seeds, wig, ground pepper - to taste.

Cooking:
Wash the cucumbers, peel them (so they will turn out more tender) and cut into rings or quarters. Rinse the dill with water and finely chop it. Peel the garlic, divide into cloves and cut into slices. Put chopped cucumbers, chopped dill and chopped garlic in a bag. Add salt, oil, vinegar and your favorite spices to vegetables and spices. Tie up the bag, shake its contents several times so that everything is evenly distributed over the cucumbers, and refrigerate for 2 hours. Although cucumbers can be tasted after 15-20 minutes, the longer they stand, the more they will be saturated with marinade and will be even tastier.

Cucumbers with basil and garlic

Ingredients:
600 g cucumbers
½ head of young garlic
2 sprigs of basil
5 sprigs of green dill,
1 tsp salt with a slide,
3 peas of allspice,
6 black peppercorns.

Cooking:
Wash fresh dill and basil, chop and place in a plastic bag. Finely chop the garlic and also send it to the bag. Prepare cucumbers for pickling: if they are not freshly picked, soak them for 2 hours in cold water. If the cucumbers are just picked and small, pierce them in several places with a toothpick, but if they are large, cut them in half or into three parts. Crush the peppercorns with a wide knife and pour them into a bag over the cucumbers along with salt. Tightly, releasing the air, tie the bag, shake it several times to mix the ingredients, and put it in a cold place for three hours, or you can leave it all night.

Salted cucumbers with green onions and parsley

Ingredients:
20 pcs. fresh cucumbers,
100 g green onions,
100 g dill,
100 g parsley,
4 garlic cloves,
1 tbsp salt.

Cooking:
Wash cucumbers, dry and place in a tight plastic bag. Finely chop the greens, add salt to it and mix thoroughly. Put this mixture in a bag with cucumbers and mix everything thoroughly. Then tightly tie the bag and put it in the refrigerator for 12 hours. After this time, remove the cucumbers from the refrigerator, shake several times and put them back in the refrigerator for 12 hours.

Pickled cucumbers with sugar

Ingredients:
1 kg cucumbers
1 tbsp salt,
1 tsp Sahara,
1 tsp dill seeds,
2-3 garlic cloves,
1 bay leaf.

Cooking:
Hold the cooked cucumbers before salting for 2-3 hours in cold water. Then wash them, cut off the ends and put them in a tight plastic bag along with other ingredients. Shake the bag of cucumbers well and place them in another bag to be sure. Place the bag of cucumbers in the refrigerator for at least 3 hours. During this time, shake the cucumbers in the bag a couple of times so that they are salted evenly.

Salted cucumbers with mustard

Ingredients:
1 kg cucumbers
1 tbsp salt,
2-3 garlic cloves,
2-3 tsp ground coriander,
parsley, dill,
pepper mix,
dry mustard.

Cooking:
Wash freshly picked cucumbers thoroughly, cut off the tips, and then cut the fruits lengthwise into 4 parts. In a bag, mix salt, chopped garlic, herbs and other spices. Put the cucumbers in the same place, tie the bag tightly and shake well. After 40-60 minutes, your cucumbers will be ready, you can serve!

Salted cucumbers with horseradish leaves and cumin

Ingredients:
1 kg cucumbers
1 small bunch of greens (dill umbrellas, fresh horseradish leaves, currant and cherry leaves),
3 garlic cloves,
1 tbsp coarse salt,
1 tsp cumin.

Cooking:
Wash the dill and leaves thoroughly, dry them slightly, and then simply tear them with your hands and put them in a bag. Wash the cucumbers, cut off the ends and put them in the bag too. Pass the garlic through a press, and mash the cumin seeds with a pestle in a mortar. Add salt, cumin, and garlic to the cucumber bag, tie tightly, and shake well to combine all the ingredients. Put the bag on a plate and refrigerate for an hour.

Pickled cucumbers with paprika

Ingredients:
1 kg cucumbers
1 tbsp coarse salt,
1 head of young garlic
1 bunch dill,
¼ tsp sweet paprika,
a few sprigs of oregano

Cooking:
Wash cucumbers thoroughly and pat dry. If the fruits are already slightly wilted, put them in cold water for 3-4 hours. Cut off the tips of the cucumbers, and cut the fruits themselves into 4 parts. Place one plastic bag inside another and place the sliced ​​cucumbers in them. Sprinkle them with salt and dill. Add the rest of the spices there, after grinding them. Tie the bags tightly and shake well several times. Send cucumbers for 1-2 hours in the refrigerator. Shake the bags several times during this time to ensure even brining.

Pickled cucumbers with apples

Ingredients:
1 kg cucumbers
2 medium sized sour apples
10 black peppercorns,
1 small head of garlic,
10 leaves of blackcurrant,
3 cherry leaves.
1 small bunch of dill and parsley,
3 tbsp salt.

Cooking:
Wash the cucumbers prepared for pickling and dry them on a towel. Then prick the cucumbers with a toothpick or fork to make them pickle faster. After that, put the fruits in a plastic bag. Sprinkle them with salt and spices on top. Put apples cut into slices there. Shake the bag vigorously several times to mix everything well, and leave at room temperature for 4-5 hours.

Lightly salted cucumbers with lime zest and mint

Ingredients:
1.5 kg cucumbers,
4 limes
4-5 sprigs of mint
1 bunch of dill with an umbrella,
7 black peppercorns,
5 peas of allspice,
3.5 tbsp salt,
1 tsp Sahara.

Cooking:
Grind sugar, salt and pepper. Wash the lime, wipe it and remove the zest with a fine grater. Mix it with pepper and salt. Squeeze juice from lime. Chop the mint and dill. Remove the tips from the washed cucumbers and cut them: large into 4 parts, small into 2. Then place the cucumbers in a tight plastic bag. Pour the crushed pepper with salt, sugar and lime zest into a bag, pour in the lime juice, add chopped herbs and mix everything. After 30 minutes, you can treat yourself to delicious salted cucumbers. Rinse the fruits before serving to remove excess salt and herbs.

Interesting recipes, right? And most importantly - to cook lightly salted cucumbers, you only need 5 minutes!

Bon Appetit!

Larisa Shuftaykina

When you really want salted cucumbers, but you don’t want to mess with jars, and you don’t have time, you can cook cucumbers in a bag without brine, the so-called dry salting. The plastic bag will retain all the moisture, but if you want your cucumbers to crunch, it's best to soak them in water for an hour before pickling.

There are many recipes for lightly salted cucumbers. And whoever came up with this quick way needs to be thanked. Cucumbers in a bag are salted whole (then it is better to pick them up in the same size), or cut into slices to speed up the process. There is an ambassador with dry mustard, with sugar, various spices and even with the addition of vinegar. But the standard set: cucumbers, salt, garlic and dill - can be called a classic.

What could be tastier than crispy salted cucumbers for fried potatoes in the summer! And if these cucumbers are homemade and have grown in front of your eyes, the pleasure of eating them is doubled.

Quick salted cucumbers in a bag

The recipe for dry salting cucumbers can also be loved because you can cook them at any time, and useful substances much more remains in cucumbers than in canning. There is really one minus - you can’t put a lot of cucumbers in a bag, but there are enough people who want to crunch.

The recipe is designed for 1 kilogram of cucumbers, but the proportions can be reduced by half if necessary. It should be taken into account the fact that, after all, cucumbers are without brine, so it is better to eat them immediately, within a few days. For long-term storage this recipe for cucumbers is not suitable for the winter.

Ingredients:

• Cucumbers 1 kg,
• Salt - 1 tablespoon,
• Sugar - 1 tablespoon
• Garlic - a few cloves
• Dill fresh or frozen (greens).

Cooking process:

To begin with, wash the cucumbers with running water, remove the flowers with pimples, let the water drain, or lay them on a paper towel.

In the meantime, let's get on with the garlic. Peel and cut into slices, or finely chop, as you like.

My dill greens and cut finely. You can use dill with umbrellas, it will not be superfluous, cucumbers will turn out more fragrant. If there is no fresh dill in the refrigerator, it does not matter, you can use frozen, it is just as fragrant as fresh.

We cut off the ends of the fruits on both sides so that they are salted faster and put the cucumbers in a bag. You will shake the cucumbers several times, they will give juice, so for reliability, you can insert the bag into the bag. Next, add salt, sugar, garlic to the cucumbers.

Add chopped dill.

The package with cucumbers needs to be tied up and shaken well so that the seasonings disperse throughout the package.

We remove cucumbers for pickling in the refrigerator for at least 8 hours, but better for a day. It is convenient to pickle in the evening.

Cucumbers in a bag can be salted without adding sugar. After trying both options, decide for yourself which method you prefer. I like it this way and that. It always turns out very tasty.

A day later, we take out salted dry-salted cucumbers from the refrigerator and crunch! I have fried potatoes today, piping hot. Treat!

I also want to tell you how quickly you can salt cucumbers. I call them five minutes. I also take cucumbers, and just cut them lengthwise into four parts. I take a little less salt, I cook without sugar. Chopped dill and garlic are also added. Shake the package. Literally lay down for a few minutes - and on the table. This option is good when there is no time to wait, but you really want a salty one!

for the recipe and step by step photos quick cucumbers in the package, thanks to Svetlana Kislovskaya.

Bon appetit wishes you a Notebook of recipes!

The method of salting in a plastic bag won the hearts of housewives for quick preparation and excellent taste of snacks. I offer several recipes for crispy salted cucumbers in a bag of greens, after trying which you will finally decide that life is a success.

It is clear that you will have to salt not in 5 minutes, but a little longer. But according to the recipes presented, it is quite possible after an hour or 2 to serve crispy, salted greens to the potatoes. To do this, you need to choose the right recipe and get acquainted with the secrets of quick salting in a plastic bag.

How to make quick salted cucumbers in a bag

You can pickle cucumbers in an hour, or even less, if you apply some tricks. Slightly change the cooking method:

• Choose pickling varieties with white pimples. Smooth ones are better to put on a salad.
• It makes no sense to harvest in large portions, the remaining greens quickly salt out beyond measure.
• Chopped cucumbers will pickle faster. Along or lengthwise, it doesn't matter.
• Shake the bag vigorously, and often.
• Salt at room temperature to speed up the process.
• To prepare a delicious snack, ordinary plastic bags or special ones with a ZIP fastener are suitable.

What spices can be added when salting:

The classic ambassador involves the addition of only garlic and dill. Fans of a more spicy taste additionally put other spices and spices.

Coriander, allspice, cherry leaves, black currant, horseradish root and leaves will not spoil the salting. The yard will have celery, basil, parsley, cilantro, tarragon greens. You like spicy salting - add finely chopped hot peppers, ginger, mustard seeds or ready-made adjika.

Lightly salted cucumbers in a bag - a simple recipe

The simplest recipe for daily pickling of cucumbers with garlic and herbs (dill) is considered a classic cooking method.

• Cucumbers - kilogram.
• Salt is a large spoon.
• Garlic cloves - 2-4 pcs.
• Sugar is a large spoon.
• Dill sprigs.

How to make cucumbers:

1. For small (up to 10 cm) cucumbers or gherkins, cut off the bottoms.
2. Rinse greens in running water. Cut or leave the branches whole, decide for yourself, this does not affect the salting process.
3. Chop the garlic cloves into random pieces.
4. Take a stronger plastic bag, fold greens, spices and tie tightly.
5. Shake the bag vigorously a few times to distribute the spices evenly over the cucumbers.
6. If you do not rely on the strength of the package, put the blank in the second bag.
7. If you have time, put it in the refrigerator for 5-6 hours or even overnight.

Tip: the first cucumbers taken from the garden are always strong and amazingly crunchy. It is advisable to soak store greens for an hour or two.

Recipe for Pickled Cucumbers in an Instant Package

Not only lightly salted, but also pickled cucumbers fast food, in just 2 hours. Do not worry, vinegar, a strength of 9%, the packages withstand. But if in doubt, make a blank in a container.

Would need:

• Strong small cucumbers - kilo.
• Vinegar, table 9% - a tablespoon.
• Salt - a tablespoon.
• Dill umbrellas, horseradish leaves, currants.
• Garlic - 2-4 cloves.
• Sugar - a teaspoon.

Step by step recipe for quick cucumbers:

1. Cut off the tips of the cucumbers and divide into several parts. I cut into pieces, but can be cut into 4 pieces along.
2. Finely mince the garlic.
3. Place all salting components in a strong bag, tie it tightly.
4. Shake vigorously so that the salt and sugar are evenly distributed over the greens.
5. Leave it on the table. After 2 hours, start tasting.

Quick crispy salted cucumbers in 2 hours

Making crispy cucumbers is the pinnacle of skill for any housewife. Oftentimes, this wonderful property disappears completely.

Would need:

• Cucumbers - kilogram.
• Hot pepper - ½ part.
• Salt is a large spoon.
• A bunch of dill.
• Garlic - 4 cloves.
• Sugar - a tablespoon.
• Parsley - a few branches.
• Mustard seeds (in the absence of any, take the powder) - ½ a small spoon.
• Peppercorns - 4 pcs.
• Lemon juice - 2 tablespoons.

How to salt cucumbers quickly:

1. Cut greens into pieces, put in a bag.
2. Send the spices next. Greens are better to cut.
3. Stir contents vigorously.
4. Leave in room conditions try again after an hour. Consider that the cucumbers are not salted enough, add time. Usually the appetizer is ready in no more than 2 hours.

Tip: add quartered tomatoes to the preparation, they also turn out delicious in this marinade.

Spicy crispy pickled cucumbers in 5 minutes

The original recipe for pickled cucumbers. Very different from the classic way as additional spices are unusual for cucumbers. I have not met people who did not appreciate the spicy spicy taste of snacks.

• Greens - kilo.
• Sprigs of cilantro and dill.
• Hot chili pepper - a small pod.
• Soy sauce - a couple of large spoons.
• Garlic - to taste.
• Olive oil - 2 large spoons.

How to quickly pickle a lightly salted snack in a bag:

1. If you have time, soak the greens in cold water for a couple of hours in advance.
2. Then cut into rings. Chile divide the rings.
3. Finely chop the garlic cloves, all the greens.
4. Mix in a bowl and add salt to extract the juice.
5. Place the ingredients from the recipe in a ziplock bag.
6. Stir the contents, zip and shake for a few minutes until a lot of juice stands out.
7. The appetizer can be tasted immediately, literally in 5 minutes.

Delicious does not mean that you need to spend a lot of work. Video recipe for quick lightly salted cucumbers made in the package: