Many housewives think about what varieties of cucumbers should be selected, but in fact this is absolutely not an important criterion, because almost all types of vegetables are used for salting, but preference should be given to smaller cucumbers with a bubbly surface, since they need less time for pickling. It is very important to salt those cucumbers that have just been picked from the garden, or at least on the day of their collection, in this case the vegetables will turn out crispy and bright.

Although the composition for salting itself is not that great, there are still many options for how to prepare lightly salted cucumbers in a bag according to a quick recipe in 5 minutes with mustard, dill and parsley, adding vinegar or even cherries. Some housewives add more interesting ingredients, such as lime, mint and lemon, but allspice in the form of peas, a little garlic and bay leaves are considered more traditional.

Option for preparing lightly salted vegetables with garlic

Ingredients:

• One large salt boat without a slide;
• About a kilogram of fresh small cucumbers;
• A small spoon of granulated sugar;
• A small amount of dill;
• A small head of garlic.

Process of preparing cucumbers:

To be sure that the round ones will not be bitter, it is recommended to place them in a container with sufficiently cooled water, this will help not only eliminate the bitterness, but also make the vegetables crispier. There are also a few more tips on how to properly make lightly salted cucumbers in a bag using a quick recipe in 5 minutes (video), for example, so that the vegetables are well salted, after placing them in the bag and adding additional ingredients, the air in the bag must be completely removed. Prepare an unusual preparation of vegetables.

For this recipe, take several cucumbers no more than ten centimeters long; if the cucumbers are smaller, then they will be done much faster. All vegetables are washed well with water and the ends of each cucumber are trimmed, this is necessary so that the brine is released from the cucumbers. Next, the greens are washed, excess moisture is shaken off and placed in a bag; do not cut the greens, as they will release a lot of water.

Next, take a fairly strong plastic bag, put the greens, the entire amount of cucumbers in it, add the required amount of salt and sugar, and chopped garlic, not too finely. After tying the bag, shake it well so that the sugar and salt are distributed over the entire surface of the bag and the cucumbers, the bag is put into the refrigerator for about six hours, it is best to make pickled vegetables overnight, in which case they will be ready in the morning.

Some useful tips for the recipe

If a housewife wants to get perfectly pickled lightly salted cucumbers in a bag according to a quick recipe in 5 minutes, she should start before the sun during the daytime, so that every two hours she shakes the bag again, this will help the released juices mix with herbs and spices, which will make the cucumbers richer in flavor. taste. It is fashionable to perform such manipulations no more than four times.

If you want to make the taste of cucumbers more piquant and interesting, it is recommended to add various herbs and additional spices to them. For example, the original recipe will go perfectly with the addition of coriander peas, currants and cranberries, cherry leaves or grain, and hot pepper is also suitable. Each of these additional ingredients will give the vegetables a unique aroma and taste, but of course you cannot use them all together. It is enough to add just one or two new products each time to change the usual taste of cucumbers. for the winter they will pleasantly surprise you with their unusual taste.

If the cucumbers are too salty

In some cases, overcooking cucumbers in a bag causes them to become overly salty; this can be easily corrected with the help of ordinary granulated sugar. In order to save the situation, you need to add a couple of tablespoons of granulated sugar to the bag of cucumbers and shake everything well so that the sugar is contained. The resulting mixture will have to be left again for several hours until the cucumbers get the perfect taste. When the cucumbers are ready, they are removed from the brine and stored in the refrigerator.

Recipe for lightly salted cucumbers with vinegar essence added

Ingredients:

• Several dozen small cucumbers (no more than ten centimeters);
• Garlic - 1 medium head;
• Dill - a couple of bunches;
• Vinegar essence - 1 teaspoon;
• Several pieces of bay leaf;
• A small amount of fine salt.

Vegetable preparation process:

First you need to prepare the cucumbers, they are dipped in cool water with ice, this will help give them a good crunch and also eliminate excess bitterness. It doesn’t matter what kind of cucumbers the housewife chooses for planting; let them be pimply or smooth, thin or thick, any variety will turn out perfect after this salting. All cucumbers are washed after an hour in new water, and then their ends are cut off from one edge and the other.

Next, the garlic is prepared, it is peeled and grated on a fine grater. If the garlic is purchased, then it is fashionable to take a head, the same can be said about last year’s heads. But if the garlic is young, then it is recommended to use only a couple of cloves of the spicy vegetable.

If the housewife wants to make lightly salted cucumbers in a bag according to a quick recipe in 5 minutes without greens, then dill should not be put in; in the case when the greens are placed in a bag, you should use only fresh dill from the garden, but if this is not available, frozen will do. . When all the ingredients are ready, you can cut the cucumbers, cut them into cubes or circles, this will allow the vegetables to be well salted, and it will also be more convenient to eat them.

It is also necessary to prepare a bag; it must be thick enough to hold the cucumbers. Garlic is grated or simply crushed with a knife, so it will give out maximum flavor. The chopped cucumbers are placed in a bag, pre-chopped garlic is added there, and if desired, you should add a small bay leaf, as it gives a special aroma to the finished product. For lovers of spicy snacks, we recommend preparing.

To make the laurel give off more aroma, simply crush it in your hand and pour it into a bag. You also need to put a little essence into lightly salted cucumbers in a bag according to a quick recipe in 5 minutes with vinegar. It all depends on the taste of the housewife, if you want something sour, then add about a tablespoon of vinegar, and if you just want to add a little sourness, a teaspoon of the product is enough.

When the vinegar is added, you can salt the cucumbers to your taste, if you like them saltier, then a couple of tablespoons is enough, but if you want to make the vegetables a little saltier, just add one spoon. If desired, instead of vinegar, you can add sour berries, such as cranberries, to this recipe; it will also give the cucumbers an unusual smell. Some housewives prefer to also put cherry leaves in the bag, as well as some spices and seasonings.

As soon as all the ingredients are in the bag, tie it tightly and shake it well so that all the spices are distributed evenly throughout the cucumbers. Do not leave air in the bag; in this case, the cucumbers will not be evenly saturated with salt and vinegar. After just half an hour, you can taste the first cucumber, since sliced ​​vegetables are soaked in juice much faster than whole ones.

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The cucumbers have already ripened in the garden beds, and there are even more of them on store shelves. We’ve already eaten fresh ones, prepared salads with cucumbers, but it’s still too early for canned ones, they’re waiting their turn in the winter. What then can we come up with? It's time to prepare lightly salted cucumbers using quick recipes in a bag. them last time, so today we’ll turn exclusively to express methods for lightly salting cucumbers with a variety of spices and flavors.

Pickling cucumbers in a bag is easier and more convenient for many reasons. They won't take up much space in the refrigerator, they're easier to mix, and you can take them on a picnic or even cook them outdoors because you don't need extra dishes.

In an ideal situation, a bag with an airtight closure will do, but if you don’t have one on hand, that’s okay too. A regular food bag, new and clean of course, is ideal. Let's tie it tightly so that the cucumber juices and marinades don't escape into the wild ahead of time. We only need all this deliciousness on a plate.

Most of us know this way to prepare lightly salted cucumbers in a bag. This is a very quick and inexpensive way to make a crispy snack with your favorite taste. We like to add garlic and dill to classic marinades and brines for winter preparations, so this is a proven taste. And the combination of cucumbers and dill in itself is simply excellent.

You will need:

• short-fruited cucumbers - 1 kg;
• salt - 1 tablespoon;
• sugar - 1 teaspoon;
• fresh dill - a bunch;
• garlic - 3 cloves.

Preparation:

1. First of all, wash the cucumbers and cut off the butts. If you have short-fruited young cucumbers with thin skin, then it will be enough to cut them lengthwise into 4 parts. If the cucumbers are large, then the skin can be peeled off, and the fruits themselves can be cut in half, and then each part into quarters.

2. Finely chop fresh dill. You don’t have to put the sticks in; they are good for liquid marinade, and not for quick dry salting.

3. Place cucumbers and dill in a bag, add salt and sugar.

4. Garlic can be cut into circles, or squeezed through a press. A grater will also work. The smaller the garlic, the brighter and more pronounced its taste in cucumbers.

5. Place the garlic in a bag with the cucumbers. Tie the bag and shake everything very well to mix the contents. Place the cucumbers in the refrigerator to pickle for an hour.

After about an hour, remove the cucumbers from the refrigerator and try, if the result suits you, then you can set the table. If desired, the cucumbers can be salted longer, then they will become more salty. Bon appetit!

Helpful advice! In order to prepare lightly salted cucumbers, it is best to take small vegetables with thin skin. Ideally from your own garden, freshly picked. But if you only eat store-bought ones or if they’ve been in the refrigerator for a while and have wilted, then you can easily restore their crunch and juiciness. Place the cucumbers in cold water for an hour, and then start pickling. It will turn out much tastier!

These simple but tasty lightly salted cucumbers can even be called lightly pickled. It's all about the vinegar, which is added to the cucumbers and gives them a slight sourness. Those who love crunchy pickled cucumbers may especially like this recipe. For a variety of vegetable snacks on the table, I sometimes prepare just this option. The speed of preparing this dish lies in the fact that the cucumbers are cut into thin circles, which allows each individual piece to be salted faster.

You will need:

• small cucumbers - 1 kg;
• salt - 1 tablespoon;
• dill - 1 bunch;
• vinegar 9% - 1 tablespoon;
• garlic to taste.

Preparation:

1. Cut well washed and dried cucumbers into thin circles. No more than 1 centimeter thick, so that they are well salted.

2. Finely chop the dill. If you want to add garlic, squeeze it through a press or chop it finely with a knife.

3. Place cucumbers, dill and garlic in a tight plastic bag. The bag can be replaced with a food container or saucepan with a lid.

4. Add salt and vinegar to the cucumbers. Now close tightly and stir until the salt and sugar are evenly distributed over all the cucumber pieces.

Spicy lightly salted cucumbers with chili pepper and coriander - video recipe

A great way to quickly prepare cucumbers and serve them as an appetizer or salad. Lightly salted, spicy and sour, with an amazing aroma and taste. It’s not a shame to serve such cucumbers for the holiday. Guests will try it and praise it. Try cooking this way too.

If the question arises of how to deliciously prepare lightly salted cucumbers, but not in an hour, but for example, for tomorrow, because you are expecting to receive guests or go on a picnic. Or maybe you wanted a deeper salting, especially with aromatic herbs. Then you can use this recipe. Here, the taste of cucumbers is complemented by horseradish and currant leaves; similar recipes are also found for pickling and pickling for the winter. You can also use dill inflorescences and fresh parsley, add a bay leaf. The taste and smell of such cucumbers will be simply excellent!

You will need:

• small cucumbers - 1 kg;
• fresh dill (greens, inflorescences) - 1 bunch;
• horseradish leaves - 1 leaf;
• black currant leaves - 2-3 leaves;
• salt - 1 tablespoon;
• peppercorns - 4-5 pieces;
• garlic - 2 cloves (optional).

Preparation:

1. Wash the short crispy cucumbers; if they are fresh and just from the greenhouse, then wipe off the needles. Cut off the ends on both sides. Very small cucumbers can be left whole, larger ones can be cut lengthwise into halves.

2. Horseradish and currant leaves must also be washed, blotted a little from excess water or dried in air. After this, we hand tear them into small pieces, so they will release more juice and give off more taste and aroma.

3. Chop the dill; if you use them, add the inflorescences whole. But be careful that the stem does not pierce the bag. The cucumbers will release juice and it may leak.

4. Place the cucumbers and leaves in a bag. Add salt and pepper. You can add a bay leaf.

5. Squeeze the garlic through a press directly into the bag. You can use a fine grater to let the garlic release its juice. Although if you don't like it, you don't have to put it in.

6. Tie the bag and mix everything thoroughly, rolling the contents in all directions. We put this bag in the refrigerator and leave it to pickle overnight. The next day, delicious lightly salted cucumbers will be ready for lunch.

Such cucumbers will be no worse than those pickled in a jar for the winter, and maybe even better. Especially since they will be ready the next day.

One piece of advice - do not store such cucumbers for a long time, it is best to eat them quickly, especially since this will not be a problem.

It’s very quick and easy to prepare lightly salted cucumbers in a bag in 5 minutes or 4 hours - aromatic, crispy, delicious!

Lightly salted cucumbers can be prepared not only in brine, but also in a regular plastic bag, and very simply. Lightly salted cucumbers in a bag are not inferior in taste to those prepared in the usual way; they are just as crispy and aromatic. If you salt them in the evening, a great snack is ready in the morning!

• cucumber – 5 pcs.
• green onion - 1 piece
• parsley - 1 bunch
• sunflower oil - 1 tsp.
• garlic - 5 cloves
• dill - 1 bunch
• sea ​​salt - 1 tbsp.
• allspice - 1 g

Wash the cucumbers and grass. You can add any herb, if someone likes it spicier, then you can add more garlic.

Cut off the butts of the cucumbers, make cuts on the cucumbers themselves.

Stuff peeled and sliced ​​garlic into the slits of the cucumbers; place the cucumbers and the remaining garlic in a clean, preferably new, bag.

Add chopped and mashed herbs, salt and pepper to the cucumber bag. Tie the bag, shake it so that the cucumbers are covered with herbs, onions and peppers, put everything in the refrigerator for an hour. Bon appetit!

Recipe 2: how to make lightly salted cucumbers in 5 minutes

They cook very quickly, are salted in their own juice and are completely ready when you open the package. Serve quick-pickled cucumbers with any dish: meat or fish, vegetables, or simply as a separate appetizer.

• 0.5 kg of fresh cucumbers;
• 1 tbsp. salt;
• 2-3 cloves of garlic;
• 2-3 leaves of horseradish;
• greens to taste.

This is an ideal option for taking vegetables with you on the road - before leaving, just put them in a bag and sprinkle with the necessary spices, and at the end of the trip, open the bag and put its contents on plates. The aroma of pickles in garlic dressing will immediately float around and irritate other fellow travelers.

Rinse the cucumbers thoroughly in water, removing thorns and dirt. Then cut off the tails on both sides of the vegetables and cut them vertically into quarters.

Place the washed horseradish leaves in a prepared durable bag and the cucumber slices on them. The juice from the horseradish leaves will keep the cucumbers crisp and firm.

Add table salt, iodized salt if desired. Depending on taste preferences, the amount of salt can be varied.

Peel the garlic cloves and rinse them in water, then cut into slices. You can also pass them through a press. Add chopped cucumbers to the bag along with chopped herbs, such as dill.

Tie the bag, leaving a little space in it, and gently mix its contents in your hands so that the cucumber quarters are completely saturated with spices.

Let the bag rest for a minimum of 5 minutes and a maximum of 30 minutes before untying it. It is best to place the bag of cucumbers in the cold, if possible. During this time, the quartered vegetables will release their juice and absorb the aroma of the remaining ingredients. Place lightly salted quick-cooking cucumbers on a dish or plate and serve immediately.

Recipe 3: lightly salted cucumbers in a bag - in 2 hours

• Cucumbers - 500 Grams
• Salt - 1 teaspoon
• Dill - 1 Bunch
• Tarragon - 1 piece (twig)
• Currant leaf - 2 pieces
• Parsley - To taste
• Ground red pepper - To taste
• Garlic - 1-2 cloves
• Sugar - 1 teaspoon

Wash vegetables and herbs, peel garlic.

Cut off the ends of the cucumbers, cut them into cubes, cut the garlic into thin slices. Chop all the greens, except the currant leaf. Crush the currant leaf a little with your hands. Place everything in a bag. Add salt, sugar and pepper to taste.

Close, mix everything, distributing the salt and herbs throughout the bag. Now shake the bag vigorously for 1-2 minutes. Leave the bag in the refrigerator for 2-2.5 hours.

Serve lightly salted cucumbers with unrefined vegetable oil with new potatoes. Bon appetit!

Recipe 4, simple: lightly salted cucumbers in a bag

The cucumbers turn out incredibly tasty every time: crispy, moderately salty, with a slight garlic-dill smell, with a bright green color. Well, just delicious!

• Cucumbers – 1 kg
• Dill greens - 1 bunch
• Garlic - 4 cloves
• Salt - 2 tsp.

Wash the cucumbers, cut off the edges on both sides and make random 3-4 shallow cuts on each vegetable.

Pass the peeled garlic cloves through a press or chop them very finely.

Chop the dill greens medium, not very finely.

Now take a thick plastic bag and put the prepared cucumbers in it.

Add garlic, salt and dill to the bag with the cucumbers.

Seal the bag and vigorously mix the contents to evenly distribute all the ingredients.

Place the bag of cucumbers in the refrigerator for literally 30-40 minutes.

In order not to lose all the cucumbers, you can place them in two bags for safety.

Lightly salted cucumbers in a bag are ready!

These cucumbers are just a godsend for boiled new potatoes and an excellent appetizer for the holiday table.

Recipe 5: cucumbers with coriander, pickled in a bag

• 500-600 g small fresh cucumbers
• 1 tsp. coarse salt with a small slide
• 30-40 g dill
• 3-4 cloves of garlic
• 0.5 tsp. ground coriander
• a pinch of hot pepper

Try to choose small, dense cucumbers; they salt quickly and evenly.

Finely chop the dill along with the hard stems. It is not necessary to take only dill; any greens can be used.

We cut the cucumbers on both sides. If they are not too small, you can cut them in half, then they will salt faster.

Combine salt, pepper and coriander. Mix.

Place the cucumbers in a plastic bag. Squeeze the garlic there through a press, pour in chopped herbs and salt with spices. If you have a summer house, you can add chopped horseradish leaves and a couple of currant and cherry leaves.
It's convenient to use a heavy-duty double-seal bag, but regular bags work just fine. If they are thin, insert them one inside the other.

Close or tie the bag tightly and shake it well several times.

Then put the bag in the refrigerator for 4 hours or overnight. And in the morning the cucumbers are ready!

Recipe 6: crispy lightly salted cucumbers with garlic

• Fresh black currant leaves 3 pcs.
• Refined sunflower oil 5 tbsp. l.
• Cucumbers 2000 g
• Sugar 1 tbsp. l.
• Salt 1 tbsp. l.
• Dill green rosettes 2 pcs.
• Fresh dill 1 bunch
• Table vinegar 1 tbsp. l.
• Garlic 2 cloves

Our crispy lightly salted cucumbers in a bag. Bon appetit!

Recipe 7, step by step: salt cucumbers in a bag 3 hours before

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

Wash the cucumbers thoroughly and then soak them in ice water for one hour. The bitterness will go away and the vegetables will turn out crispier.

Cut off the tails of all the vegetables on both sides and prick them with a fork. This will allow them to quickly soak in salt and release juice.

Wash the dill sprigs and dry them on a napkin. We will cut off the stems; we will not use them for cooking. Finely chop the greens with a knife.

Peel the cloves of young garlic, prick them with a fork, and finely chop them.

Place half of the cucumbers in a thick plastic bag. Sprinkle them with half the chopped dill and half the salt.

Then place 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 tie the bag so that there is a lot of air left in it (about 1/3 of the volume). Shake it well and rub it so that the ingredients are mixed and the cucumbers release their juice.

Place the bag 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 of vegetables several times so that the released juice is evenly distributed throughout the bag.

After a day, lightly salted cucumbers in a bag with garlic will be marinated in their own juice and will be ready. They can be added to meat or vegetable salads, used to prepare various snacks, okroshka.

Day-old cucumbers store well, and over time they only become tastier.

Recipe 8: aromatic cucumbers cooked in a bag

An amazingly simple and quick recipe for lightly salted cucumbers in a bag, which are prepared without brine. This cucumber dish does not require much effort, and even a culinary novice can master the recipe.

• Cucumbers (small) - 1 kg
• Young garlic - 1 head
• Dill greens - 1 bunch
• Parsley - 1 bunch
• Ground black pepper - 0.5 teaspoon
• Salt - 1 teaspoon
• Coriander - 0.5 teaspoon
• Cloves - 0.25 teaspoon
• Allspice peas - 8 pcs.

Wash the cucumbers and trim the edges. Wash the greens and chop coarsely. Peel, wash and chop the garlic.

Place all the ingredients in a bag, tie it and shake well so that all the spices are evenly distributed. Place the bag in the refrigerator overnight.

Lightly salted cucumbers in the bag are already ready.

Cucumbers are among the earliest vegetables grown on your own plot. When the first portion of fresh, young, crisp vegetables straight from the garden is eaten, everyone begins to demand variety, light salads and okroshkas. But all records are broken by the lightly salted cucumbers, served with the same new potatoes, fried pork and iced kefir.

In recent years, it has become fashionable to salt these vegetables directly in the bag. With a special technology, the marinating process goes very quickly: in the morning the hostess pickles it and it can be served for lunch. Below are several recipes for making lightly salted cucumbers.

Lightly salted cucumbers in a bag with garlic – photo recipe

Appetizing lightly salted cucumbers are always a favorite and desired dish in many families. The snack is prepared in different ways, but the simplest and most popular is the pickling recipe in a bag. Pickling cucumbers in this way is quick and easy - in just a few hours.

Your mark:

Cooking time: 10 minutes

Quantity: 6 servings

Ingredients

• Cucumbers: 1 kg
• Garlic: 2-3 cloves
• Dill: bunch
• Currants (if available): 3 sheets
• Bay leaf: 1 pc.
• Sweet pea: 5 pieces.
• Salt: 1 tbsp. l.
• Sugar: 1 tbsp. l.

Cooking instructions

How to cook lightly salted cucumbers with dill in a bag

Experienced summer residents know: it is not without reason that cucumbers ripen at the same time as dill. Summer, therefore, hints that these plants are friends with each other; together they are good in salads, in okroshka, and in pickling. The process of preparing lightly salted cucumbers with green sprigs of aromatic dill does not require knowledge, skills or experience. Even younger members of the family can be involved in salting.

• Cucumbers (young, equal in size).
• Dill - a large bunch.
• Parsley (if desired and available).
• Garlic – 3-4 cloves.
• Coarse salt – 1 tbsp. l.
• Horseradish leaves, cherries, currants - either all or something to choose from.
• Cumin – 1 tsp. (you can do without it).

You will also need a regular cellophane bag, large enough, thick, without holes.

Cooking algorithm:

1. Pour the collected cucumbers with cold water and leave for a while. After 20-30 minutes you can start salting.
2. Wash the cucumbers thoroughly; you can use a soft sponge. Trim the ends.
3. Wash the greens and leaves thoroughly, otherwise, while eating, you can feel the sand squeaking unpleasantly on your teeth.
4. Peel the garlic, rinse under running water.
5. Place horseradish, currant, and cherry leaves (whatever is cooked) in the bag. Place cucumbers. Pass the garlic through a crusher (press) and place it in a bag.
6. Place salt and finely chopped dill there. Pre-crush the cumin.
7. Tie the bag in a knot, shake well so that the greens release their juice and mix with salt.
8. Place the bag in a deep bowl and place in the refrigerator overnight.

In the morning, for breakfast with new potatoes, lightly salted crispy cucumbers will come in handy! If the cucumbers are of different sizes, you should first eat the small ones, which have time to be salted earlier, and then the large ones.

Recipe for lightly salted cucumbers in a bag in 5 minutes

A real housewife will be able to surprise family members if she takes into her collection a recipe for making lightly salted cucumbers, which requires a minimum of time. They will be very tender in taste and crispy with a subtle lemon aroma.

Products for pickling (based on 1 kg of cucumbers):

• Cucumbers (you can use fruits of different sizes).
• Lime – 2-3 pcs.
• Dill is a good bunch.
• Allspice and hot pepper (ground) – ½ tsp.
• Salt – 1-2 tbsp. l.

Cooking algorithm:

1. Mix salt with allspice and hot peppers.
2. Remove the zest from the lime fruit, add to the salt, and squeeze out the juice from the lime.
3. Wash the dill, chop finely, add to the aromatic mixture of salt and seasonings.
4. Wash the cucumbers thoroughly using a soft brush. Trim the ponytails. Cut the fruits into circles; their thickness should be approximately the same.
5. Place the mugs in a plastic bag (preferably a tight one). Add aromatic dressing there.
6. Tie the bag tightly. Now you need to shake it for 5 minutes so that the salt and spices are evenly distributed between the fruits and the pickling process begins.

After this, the cucumbers can be put on a plate and served, but it will be tastier if the household members wait at least 20 more minutes for the cucumbers to sit in the refrigerator!

Delicious lightly salted cucumbers in a bag – 20 minutes and you’re done!

In the hot summer there are problems with food; on the one hand, the housewife doesn’t really want to cook, on the other hand, the household wants to eat, but demands something tasty and unusual. Why not please them with quick-cooking lightly salted cucumbers. If you have some new potatoes and some pork, you can prepare a great dinner very quickly. While the potatoes are boiling, the housewife, who knows the magic recipe, will have time to pickle the cucumbers.

Products for pickling (prepared for 1 kg of fruit):

• Cucumbers.
• Coarse salt - 1 tbsp. l.
• Sugar – 1 tsp.
• Dill – greens or seeds.
• Garlic – 3-4 cloves (more is possible if there are spicy lovers in the family).
• Bay leaf – 1-2 pcs.

Cooking algorithm:

1. It would be good to soak the cucumbers from the garden for 2-3 hours. If you don’t have time for this, then you can immediately start salting.
2. Rinse the fruits under running water, cut off the ends on both sides. Cut into circles.
3. Peel the garlic, wash, crush, grind with salt, sugar, dill.
4. If dill is used, it must first be washed and finely chopped.
5. Place mugs of cucumbers in a thick plastic bag, then add aromatic sweet and salty dressing.
6. Tie the package. Shake until the cucumbers are evenly coated with the dressing. Place the bag in the refrigerator for 20 minutes.

Young fluffy potatoes, sizzling crackling and crispy cucumber - what could be better than this!

Recipe for crispy lightly salted cucumbers in a bag

Summer is the ideal time for preparing lightly salted cucumbers; they are tasty, aromatic, and go well with young boiled or baked potatoes. The cooking recipes are not much different from each other, there are only nuances; it is suggested to use, for example, horseradish leaves or bay leaves, hot and allspice peppers or lime. Below is a recipe for making crispy cucumbers with mustard.

Products for pickling (take 1 kg of fresh cucumbers):

• Cucumbers.
• Coarse salt - 1 tbsp. l.
• Ground coriander – 2 tsp.
• Garlic – 2-4 cloves.
• Parsley and dill - a bunch each.
• Hot and allspice peppers, ground into powder.
• Dry mustard – 1 tsp.

Cooking algorithm:

1. First prepare the fruits for pickling. Wash the cucumbers, cut off the “tails” on both sides. Cut long fruits in half, then lengthwise into four pieces.
2. In a small deep bowl, mix salt, mustard, peppers, coriander. Add garlic, passed through a crush, to this aromatic mixture.
3. Wash the greens, dry them, chop finely. Add to the salt and grind until there is a lot of juice.
4. Place the cucumbers in a tight plastic bag, followed by the aromatic dressing. Tie, shake slightly. Place in the refrigerator for 1 hour.

A tasty, cold, aromatic appetizer is ready, all that remains is to invite guests, and when they hear what the hosts have prepared for the table, they will appear immediately!

For quick pickling, you can use any fresh cucumbers. If they have the same shape and are small in size, you can salt them whole.

Large cucumbers are best cut lengthwise into four pieces.

For super-fast cooking, the fruits should be cut into circles or small bars.

The recipes are similar, but you can experiment during the cooking process by adding different spices or exotic fruits, for example, lime juice and zest.

We look forward to your comments and ratings - this is very important to us!

It seems that here they are, fresh, just from the market, kiosk or garden, and cut them into a salad or crunch them like this. But something’s not right... Sometimes you really want something lightly salted and tasty. Yes, even if accompanied by something intoxicating. You can satisfy such a quickly arising desire just as quickly; just prepare quick, lightly salted cucumbers in a bag in 5 minutes.

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 bag that will replenish your recipe collection. Of course, the cucumbers will not be salted in 5 minutes, but you can speed up this process by cutting the cucumbers lengthwise into 4-8 pieces or into circles, as you like. In this case, the cooking time should be reduced to 1-2 hours or be guided by your own taste.

Dry salted cucumbers with mint leaves

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

Preparation:
Wash the cucumbers, dry and trim the ends. Finely chop the dill, garlic and mint. Place the cucumbers in a bag, add salt, pepper, garlic and herbs, mix gently, tie the bag tightly and refrigerate for 5-6 hours. To ensure even salting, stir the cucumbers in the bag from time to time.

Lightly salted cucumbers with grape leaves

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

Preparation:
Wash the cucumbers, wipe dry and cut off the ends. Finely chop the dill and garlic. Cut the chili pepper lengthwise, remove seeds and cut into thin rings. Place salt and sugar in a separate bowl. Place cucumbers in the first layer in a food bag, sprinkle with a small amount of spices and other ingredients so that everything is distributed evenly. Next, place the cucumbers, sprinkling with spices, sugar and salt until they are gone. Tie 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 to prevent the juice from leaking out, and put the cucumbers in the refrigerator for 10 hours.

Lightly salted cucumbers with vinegar and vegetable oil

Ingredients:
2 kg of fresh cucumbers,
2 tbsp. salt,
1 bunch of 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.

Preparation:
Wash the cucumbers, peel them (this will make them more tender) and cut into rings or quarters. Rinse the dill with water and chop it finely. Peel the garlic, divide into cloves and cut into slices. Place chopped cucumbers, chopped dill and chopped garlic into a bag. Add salt, oil, vinegar and your favorite spices to the vegetables and herbs. Tie the bag, shake its contents several times to ensure everything is evenly distributed among the cucumbers, and refrigerate for 2 hours. Although the 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.

Preparation:
Wash the fresh dill and basil, chop it and put it in a plastic bag. Finely chop the garlic and put it in the bag too. Prepare cucumbers for pickling: if they are not freshly picked, soak them in cold water for 2 hours. If the cucumbers have just been picked and are small, pierce them in several places with a toothpick; if they are large, cut them in half or into three parts. Crush the peppercorns using a wide knife and pour them into a bag onto the cucumbers along with salt. Tie the bag tightly, releasing the air, shake it several times to mix the ingredients, and put it in a cool place for three hours, or you can leave it overnight.

Lightly salted cucumbers with green onions and parsley

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

Preparation:
Wash the cucumbers, dry them and place them in a tight plastic bag. Finely chop the greens, add salt to it and mix thoroughly. Place this mixture in a bag with cucumbers and mix everything thoroughly. Then tie the bag tightly 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.

Lightly salted cucumbers with sugar

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

Preparation:
Soak the prepared cucumbers in cold water for 2-3 hours before pickling. Then wash them, cut off the ends and place them in a tight plastic bag along with the other ingredients. Shake the bag of cucumbers well and place them in another bag for safety. 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.

Lightly salted cucumbers with mustard

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

Preparation:
Wash freshly picked cucumbers thoroughly, cut off the ends, and then cut the fruit lengthwise into 4 parts. In a bag, mix salt, chopped garlic, herbs and other spices. Place the cucumbers there, tie the bag tightly and shake well. In 40-60 minutes, your cucumbers will be ready and ready to serve!

Lightly salted cucumbers with horseradish leaves and caraway seeds

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

Preparation:
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 also put them in a bag. Pass the garlic through a press, and crush the cumin seeds with a pestle and mortar. Add salt, cumin and garlic to the bag with the cucumbers, tie tightly and shake well to mix all the ingredients. Place the bag on a plate and refrigerate for an hour.

Lightly salted cucumbers with paprika

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

Preparation:
Wash the cucumbers thoroughly and dry. If the fruits are already slightly wilted, place them in cold water for 3-4 hours. Cut off the ends 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 crushing them. Tie the bags tightly and shake well several times. Place the cucumbers in the refrigerator for 1-2 hours. During this time, shake the bags several times to ensure even salting.

Lightly salted cucumbers with apples

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

Preparation:
Wash the cucumbers prepared for pickling thoroughly and dry on a towel. Then prick the cucumbers with a toothpick or fork to help them salt faster. After this, put the fruits in a plastic bag. Sprinkle them with salt and spices on top. Place 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.

Preparation:
Grind sugar, salt and pepper. Wash the lime, wipe it and remove the zest using a fine grater. Mix it with pepper and salt. Squeeze the juice out of the lime. Chop mint and dill. Remove the ends of the washed cucumbers and cut them: large ones into 4 pieces, small ones into 2 pieces. Then place the cucumbers in a tight plastic bag. Pour crushed pepper with salt, sugar and lime zest into a bag, pour in lime juice, add chopped herbs and mix everything. After 30 minutes you can treat yourself to delicious lightly salted cucumbers. Before serving, rinse the fruit to remove excess salt and herbs.

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

Bon appetit!

Larisa Shuftaykina