If you have a large crop of cucumbers this year, be sure to collect small cucumbers and grind them. I assure you - the crunch will stand on the whole house and there will be no trace of them after five minutes. Well, at least take the cucumbers again and salt again. And if you still boil young potatoes, but with meat or poultry, serve them for dinner - there will be no limit to the delight of your family. Indeed, you must admit that often ordinary cucumbers or lettuce are bored, but salted cucumbers will never be bored and they will always seem small - small - small ...

Required:

• Fresh medium-sized cucumbers - 1.5 kg.
• Garlic - 3-5 cloves
• Dill - a bunch
• Currant leaves - 5-10 pcs.
• Water - 1 l.
• Salt - 1 tbsp

How to cook salted cucumbers with garlic and dill:

Carefully wash the collected cucumbers and put them in a deep bowl or in a jar.

Lay dill on top, add currant leaves and chopped garlic. You can add to your taste the root or leaves of horseradish, bitter pepper, etc.

Separately, we dilute the salt in water (per 1 liter of water 1 tablespoon of salt), stir with a spoon until it is completely dissolved and pour cucumbers with it so that they are completely covered with brine. Cucumbers can be crushed on top with a plate. We stand cucumbers in a cool place for a day and can be consumed for their intended purpose. if you salted them in the evening, the next day you can already take a sample. Tasty, moderately pickled cucumbers will be an excellent snack for a hearty dinner for the whole family. Put the lightly salted cucumbers on the leaves of the currant and on top do not forget to lay the slightly pickled garlic.

Bon appetit wishes everyone Svetlana and my home kulinarochka2013.ru!

By the end of summer, many already manage to eat plenty of fresh cucumbers. There are a lot of them, so what to do with them? In this case, salted salting always helps.

Quite a bit of time, expense and fragrant and tasty cucumbers will be ready.

There are many recipes for their preparation, just like y, you can choose to your taste. From cooking cucumbers in one hour, to cooking in a plastic bag without adding water.

Today we will analyze 5 simple and very tasty cooking methods. So let's get started!

Salted instant cucumbers in a package - A step-by-step recipe with photos

Crispy light-salted cucumbers in this way will be ready in less than a day! They have an amazing taste, from those that you used to whip up. A minimum of effort, and the result is amazing. You and your family will like it. Cooking with pleasure.

Ingredients:

• Cucumbers - 1 kg
• Garlic - 3 cloves
• Greens to taste
• Salt - ½ tablespoon.

Cooking method:

1. First, carefully wash the cucumbers under running water, cut the ends, cut in half (if you do not cut in half, you will have to salt for an hour or two longer).

2. Then, peel the garlic from the husk, cut it arbitrarily.

3. We wash the greens, chop finely, the amount of greens is unlimited, here is at your discretion, someone loves more, someone loves less.

4. Now we take an ordinary cellophane bag and put all our ingredients in it. Add half a tablespoon of salt.

5. Mix well.

6. Tie and put in the refrigerator for two to three hours. If possible, walk and shake them every half hour.

7. After four hours, we take it out of the refrigerator and can be served.

Enjoy your meal.

  Casserole Recipe

Salted cucumbers are one of the important dishes of the summer. The recipe for salting in a pan, one of the simplest. Cucumbers are aromatic and crispy.

Ingredients:

• Cucumbers - large 4 pcs.
• Water - 1 liter.
• Salt - 1 tbsp. spoon with a pea.
• Garlic - 3 cloves.
• Dill - 1 bunch.
• Currants and cherries - 1 sheet each.
• Hot black pepper to taste.
• Horseradish - 1 sheet.
• Sugar -1 tbsp. a spoon.

Cooking method:

1. First, prepare the brine. Pour 1 liter of water into the pan, add salt, sugar and put on the stove.

2. While the water is boiling, prepare the cucumbers. We rinse under running water, then cut off the “butt” on both sides. We pierce on both sides with a fork, so that they are better salted.

3. We cut dill branches coarsely, and finely chop the leaves.

4. Peel the garlic from the husks and chop finely.

5. Garlic, dill put in a pan, add cucumbers.

Put a sheet of currant and cherry on top. At horseradish we leave only petioles, since it is from them that the whole taste goes.

6. Water boiled, pour our vegetables, they should close everything to the top.

7. Close the lid, leave at room temperature for 6-8 hours. It is best to salt in the evening, so that the pickles pickle the night.

8. Then we put the pan in the refrigerator for 4 hours.

9. And after that, our cucumbers are ready for use.

Enjoy your meal.

  How to pickle cucumbers in a jar

Ingredients:

• Cucumber - 1 kg
• Currant leaf - 1 pc.
• Screw sheet - 1 pc.
• Dill - 1 sprig
• Salt - 4-5 tbsp. spoons (to taste)
• Sugar - 1.5 tbsp
• Garlic to taste
• Horseradish - a sheet.

Cooking method:

1. To begin with, bring the water to a boil, here we are repelled by the bank in which we will pickle the cucumbers and how much.

2. Cook the cucumbers, rinse them under running water. We cut the "butt" on both sides

3. Wash all the greens. Peel the garlic from shehuli, cut in half.

4. We take a three-liter jar, first we put the greens, on the bottom we put dill, cherry, currant leaves (if we tear large leaves in half), horseradish and garlic (to taste).

5. After we have put the greens, we take the cucumbers, put them in a jar while standing (starting from the wall, then in the middle).

6. When they are laid, add more garlic and a little green.

8. Pour into the jar. We close the nylon cover when it has cooled, put them in the refrigerator, the very next day you can try your pickles. Enjoy your meal.

  Salted cucumbers in brine

This is a wonderful quick way with which you can cook crispy cucumbers in less than a day. We are trying to cook.

Ingredients:

• Cucumbers - 2 kg.
• Horseradish leaf - 2-3 pcs.
• Currant leaves - 7-10 pcs.
• Dill umbrella - 2-3 pcs.
• Garlic - 5-8 pcs.
• Bay leaf - 2-3 pcs.
• Peppercorns - 10-15 pcs.
• Salt - 2 tbsp. spoons with a slide
• Water - 1.5 liters.

Cooking method:

1. Rinse the greens.

2. On the bottom of the jar, pans spread first horseradish leaves, then dill. Next, spread the rest of the remaining leaves of greenery.

3. Peel the garlic from the husk, cut it into two or three parts and put on top. Then bay leaf and pepper.

4. We wash the cucumbers well, cut off the tips and lay them on top of everything in a jar. Then on top of them we put another dill umbrella and a leaf of horseradish.

5. Pour cold water into a half liter jar (glass) and pour salt and sugar there. Stir thoroughly until completely dissolved, then pour into a jar and add the remaining water. Water should be preferably filtered or bought in a store (it is purified).

6. Then we cover the jar with a lid on top and leave it at room temperature for a couple of days. Then we treat ourselves and our loved ones. Enjoy your meal!

  Tasty cucumbers with boiling water

Ingredients:

• Cucumbers - 1 kilo.
• Garlic - 1 small onion-head.
• Greens leaves of cherry and horseradish - 2-3 things.
• Dill umbrellas - to taste
• Salt - 2 tsp.
• Sugar - half a tbsp. spoons.
• Peppercorns - 4-5 peas.
• Water is a liter.

Cooking method:

1. For pickling, cucumbers are advised to take fresh fruits. We prepare and thoroughly rinse them under running water, this is necessary not only to remove dirt, but also so that they get stronger and keep their shape. After washing, cut off the tips.

2. We take the green leaves well and tear with our hands in several parts. Tear green leaves with your hands and put them on the bottom of the container. Add peppercorns and finely chopped garlic here.

3. Gently squeeze the vegetables into the container, without pressing strongly against each other.

4. Now proceed to the preparation of the marinade (brine).

5. In a saucepan, boil a liter of clean water, as soon as the water begins to boil, throw salt and sugar there. Cook for five minutes and immediately fill our cucumbers. Close the lid and put it in the refrigerator. The next day, you can treat all households. Enjoy your meal.

  Video on how to cook salted cucumbers on a mineral water

Enjoy your meal!!!

About 7 millennia ago, people began to eat cucumbers. In various sources you can find several assumptions about where this vegetable came from:

• some scholars are convinced that the Egyptians were the first to eat it;
• other researchers are sure that the cucumber came to us from India.

Salting cucumbers is quite simple. Even a young housewife can cope with this without problems. This article presents recipes for the most delicious and easy-to-cook vegetables. Often they are passed down from generation to generation as time-tested and loved by all family members. Salt delicious vegetables quickly and simply help time-tested recipes presented below.

Some common points for all methods of cooking salted cucumbers

To get crispy cucumbers that, with their unsurpassed taste, will surprise not only family members, but also guests, it is useful to familiarize yourself with the secrets described in this article. The knowledge gained will help to avoid common mistakes that are often made by inexperienced housewives.

What cucumbers are best for pickling

• preference should be given to strong fruits of medium size;
• if you choose small vegetables, they will turn out to be salted, while larger fruits in sufficient quantities will not have time to salt;
• it is better to pick the fruits right from the bed early in the morning, thus, in a "live" state they will last about another 2 hours;
• before cooking, the fruits are soaked at least 4 times in water so that they become more crispy and acquire proper elasticity;
• in order for the fermentation process of salted cucumbers to occur according to all the rules, they should be stored in a rather dark place.

Which salt to choose

• coarse salt is considered the most beneficial for the human body;
• rock salt should be preferred, because this option is optimal for any type of workpiece;
• if you choose a different type, then the fruits will be softened, which will negatively affect the taste of the finished product.

What water to use

• when preserving this moment, it is important to pay special attention, since sometimes water can be completely unsuitable for pickling crispy cucumbers;
• spring water is ideal, but, unfortunately, not all housewives have the opportunity to use it in the process of preserving vegetables;
• an alternative to spring water will be water recruited from a proven well;
• if the options proposed above are not suitable, then it is worth using filtered or bottled water purchased in a store.

The choice of utensils for preservation

• glassware is the best option for any workpiece, its only drawback is fragility;
• a good alternative will be dishes made of high-quality ceramic or enameled;
• tasty and crunchy fruits cannot be cooked in aluminum dishes due to the fact that this material undergoes oxidative processes.

What herbs give salted cucumbers an unrivaled taste and aroma

• horseradish plays a special role in pickling vegetables, since it is thanks to it that the fruits acquire proper elasticity;
• the use of currants and dill makes salted cucumbers crispy, these spices are filled with fruits with a peculiar taste and smell;
• without black and sweet peas, as well as bay leaves, you can’t prepare delicious light-salted cucumbers, but it is important to remember that these ingredients should be added exclusively to hot pickle;
• garlic gives vegetables an unusual taste; in addition, it has unsurpassed disinfectant properties;
• depending on individual taste preferences, you can use other seasonings and herbs that are loved by each mistress and her family members.

It's important to know

The use of a large number of herbs and spices in order to create an original taste and smell significantly reduces the classic aroma.

And a few more tips from experienced housewives

1.Midsummer is the best time for cooking pickles.

2. Preference should be given to fairly solid varieties of vegetables.

3. Choose fruits of small size, on which there are many pimples.

4. Pick up cucumbers of the same size so that they evenly absorb salt.

5. If vegetables are different in size, then small ones will become salted as a result, and large ones will be under-salted.

6. If you use cold pickle, then cucumbers will be ready only after 3 days.

7.If you take hot water during cooking, then the fruits will be ready the next day.

8. The most crunchy will be the cucumbers, in the preparation of which spring water was used.

9.Before pouring the brine, the vegetables should be soaked for several hours in water.

A few simple and tasty salting recipes:

  Recipe with garlic and dill in a pan

What is required:

• 2 kg fresh cucumbers;
• 3 liters of water;
• 3 tbsp. tablespoons of salt;
• 2 bunches of dill;
• 16 cloves of garlic;
• 2 tbsp. tablespoons of horseradish;
• 2 teaspoons coriander.

Salting process

1. Pour vegetables with cold water. Wait a while for them to get wet.

2. For the preparation of brine, mix one liter of water with one tablespoon of salt, boil.

3. Put dill on the bottom of the pan, a few leaves of fresh or ready horseradish, chopped garlic.

4. Put the washed cucumbers.

5. Top with the remaining dill and cover the coriander seeds.

6. Pour hot brine over everything.

7. Cover with a plate.

After a day, you can eat cucumbers. Store in brine.

  Instant salted cucumbers in a pan

Those who at least once cooked cucumbers according to this recipe have been using it for many years and are happy to share its secrets with their best friends. And this is not surprising, because cooked in this way, the vegetables are very tasty and crispy, as many people like.

For cooking, you can use any convenient dishes, but more often housewives prefer a saucepan, since it is convenient to cook in large portions in it. A large capacity is also practical because such cucumbers are eaten very quickly.

This recipe is known to many experienced housewives, as it is considered a classic. It has been tested for more than one decade, so there is no reason to doubt the high quality of prepared vegetables. It makes no sense to make changes to its recipe, since the quantity and composition of the ingredients is thought out so carefully that after trying such salted cucumbers, nobody wants to change anything in the cooking process.

Many housewives like this recipe because it is very simple. In a short time, delicious and crispy cucumbers are obtained. The very next day you can enjoy the unsurpassed taste and aroma.

What is required:

• take the number of cucumbers so that they fit in the container in which you will salt them;
• 3 sprigs of dry dill;
• 4 leaves of cherry;
• 5 peas of black pepper;
• 1 bay leaf.

To prepare the brine, you will need 1 liter of hot water and 1 tablespoon of salt with a slide.

How to grease

1. Prepare all the ingredients. Fruits can be selected in different sizes, which are available.

2. Two liters of brine will require approximately one kilogram of cucumbers.

3. Fresh cucumbers thoroughly wash, soak in cold water, if before that they lay for a long time. Cut off the tips from the fruits so that they pickle faster. Make cuts on the fruits. Wash the rest of the ingredients.

4. At the bottom of the pan lay greens. Do not forget about bay leaf and black pepper peas.

5. Fill the tank to the top with cucumbers, add salt and pour water, taking into account the volume of the pan. For example, if the volume of the container is two liters, then two tablespoons of salt will be required. Three tablespoons of salt will require three tablespoons of salt. Top with cold water.

6. The recipe is simple in that you do not need to separately prepare the brine. In the pan, the salt will dissolve evenly.

7. Upstairs put the same set of herbs and spices that were laid on the bottom of the tank.

8. The pan does not need to be tightly closed; a simple lid of a suitable size will be sufficient.

9.Keep in the kitchen at room temperature throughout the day.

10.After cooking, put in the refrigerator.

If you pickle cucumbers according to this recipe at today's lunch, then the next day at the same time you can already try them. Do not forget to put stored in a cold place, so they will be much tastier.

  Salted cucumbers without brine

To cook light-salted cucumbers according to this recipe, it will take no more than 15 minutes. And their taste and aroma will delight everyone. The secret of such cucumbers is that for pickling you do not have to prepare a pickle. More than once, he will help out the housewives as the fastest way to cook crispy salted cucumbers. The fruits are cooked for 4 hours at room temperature. After cooking, they should be removed to a cold place.

For one kilogram of cucumbers you will need:

• 1 tbsp. a spoonful of salt;
• 1 bunch of dill;
• 5 cloves of garlic.

Sequence

1. Make all the ingredients.

2. Wash the dill. Finely chop.

3. Cut the ends of the cucumbers on both sides.

4. Put washed and chopped herbs and spices in a dense plastic bag at the bottom, add salt.

5. Lastly lay cucumbers. Shake for several minutes to mix all the ingredients evenly.

6. Tie the bag firmly. To increase the tightness, you can use another package.

7.Send contents to the refrigerator. After about 7 hours, the lightly salted cucumbers will be ready.

  Grandma’s recipe

"Taste of childhood" ... The expression is familiar to everyone, because it is this taste that remains in memory for many years. Below is a simple recipe for delicious light-salted cucumbers, which will not be difficult to cook and will not take much time and effort. Having prepared such cucumbers once, you will use this recipe for more than one year.

You will need:

• 1 kg. fresh cucumbers;
• 2 tbsp. tablespoons of coarse salt;
• 1 teaspoon of sugar;
• 1 liter of water;
• herbs and spices:
• dill umbrellas - 5 pieces,
• black pepper peas - 7 pieces,
• red hot pepper - 1 pod,
• 1 sheet of horseradish
• bay leaf - 2 pieces,
• currant leaves - optional
• garlic - 4 cloves.

How to cook

1.Before cooking, the fruits are soaked in water for 5 hours.

2. Cucumbers are cut from two sides, large fruits are cut in half.

3. Boil water, add sugar and salt to it, allow to cool.

4. At the bottom of ceramic or enameled dishes, first put greens, then pepper. Last but not least - garlic, if it is young, then you can put it in a container along with the stems.

5. Top cucumbers are stacked tightly.

6. Lastly, dill umbrellas are placed in the dishes.

7. Pour with cold brine, press down with a plate or lid of a suitable size.

Video recipe:

Enjoy your meal!

  The most crispy salted cucumbers

When the cucumber season is in full swing, this recipe will be more than ever helpful. Not only family members, but also guests will appreciate it, especially if you bring them to the table with young potatoes. The presented recipe is also perfect for pickling vegetables for the winter.

What is required:

• water;
• small cucumbers;
• coarse non-iodized coarse salt;
• several leaves of currant, horseradish, cherry, dill umbrellas.

Cooking secrets

1. Thoroughly wash the fruits, cut the ends on both sides.

2. Cut large cucumbers into several parts so that they evenly absorb salt.

3. At the bottom of the pan, lay cooked in advance and washed greens.

4. Tightly fill the container with half the cucumbers.

5. Then lay another layer of greenery.

6. The last layer - cucumbers to the edge of the pan.

7. Fill the container with pre-boiled and cooled to room temperature brine. To prepare it, you need to mix two tablespoons of salt with one liter of water.

Simplified version

1. Salt is poured into a saucepan and poured with hot water in the same proportions, thoroughly shake the resulting brine so that the fruits are uniformly salted.

2. Cover the pan with a lid, let it brew for a day, and then store in the refrigerator.

  How to quickly pickle cucumbers in a bag

If you need to quickly pickle cucumbers, then this recipe will be a real find.

The list of ingredients at the rate of 1 kg. cucumbers:

• 1 tbsp. a spoonful of salt;
• 1 teaspoon of sugar;
• 4 cloves of garlic;
• 2 bunches of dill.

For this recipe, it is better to take vegetables of a small size so that their length does not exceed 15 cm. Thoroughly wash the fruits, shake water from them, and put them in a durable plastic bag. All ingredients are added, mixed for several minutes. After 5 hours, you can enjoy the aromatic cucumbers.

With the onset of summer, I want to eat only fresh products. Just in the garden, berries, fruits and vegetables begin to ripen. Only at first we tear off the honeysuckle and strawberries, but the cucumbers a bit later. It is these green beauties today who want to pay attention.

Now in markets and stores you can buy them at any time of the year. But you must admit that they do not have those taste qualities, not to mention the smell, as they are grown with their own hands. Their crunch is so attractive that you want to eat them again and again.

Of course, they won’t be able to freshly stock them all year round, but they’ll succeed in pickling. And for lunch even today, even tomorrow it is quite possible to do it. But it’s good when in a hurry, and you can do it in a jar or a pan.

This method has become the most beloved among the people. After all, vegetables can be prepared in a very short time. It doesn’t matter where this happens: at home, at work or on vacation. The main thing is to have a minimal set of products with you and a good snack is provided to you. The time can vary from 5 minutes to 4 hours.

Ingredients:

• Cucumbers - 1 kg.;
• Salt - 3/4 Art. l .;
• Dill - 1 bunch;
• Garlic - 3 tooth.

Cooking:

1. First, prepare the cucumbers. We need to wash them thoroughly. Cut off the tips from them. I decided to make them whole, but you can cut them into circles. Or cut along the entire length.

On what form you decided to salted vegetables: whole, sliced \u200b\u200b- the time of the salting process itself depends.

2. To reduce the time a little, we will make punctures with a fork throughout the vegetable.

3. Now let's take care of the greens. rinse thoroughly and dry with a paper towel. Grind dill with a knife. You can also add parsley, dill or any other.

4. Put the cucumbers in a bag. There we send greens and salt.

It is advisable to take two packages. Since one can tear and the entire sludge brine will spill out.

5. Peel the garlic. It can be passed through a press, chopped with a knife or rubbed on a fine grater. Add to the rest of the products.

6. Now we tie the bag and shake it well in our hands. This is to ensure that all contents are mixed well. Leave to be salted for 2 to 4 hours at room temperature.

Remember to periodically shake the bag.

Finished can be cut into plastics or eat whole. Well, the first method is ready, so you can do it at home or in nature and it is very good, like an appetizer for alcoholic drinks.

A quick recipe for salted pickles in brine

Such yummy can be made in any container that is at hand or free. They also prepare with anything. That is, greens can be any. But the most interesting thing is that they can be eaten in 8 hours, or even less. It's just that I usually do these for the night, and in the morning I already try.

Ingredients:

• Cucumbers
• Garlic - 1 head;
• Dill - 1 bunch;
• Horseradish leaf - 2 pcs.;
• Currant leaf - 4 pcs.;
• Salt;
• Water.

Cooking:

1. Put boiling brine in a saucepan. After leaving it to cool for 10 to 15 minutes. We need it hot, not boiling.

The brine is calculated: 1 liter of water - 1 tablespoon of salt. How much it will take depends on the number of cucumbers, but they must swim in it.

2. At the bottom of the container, I have a plastic bucket, we put dill and horseradish leaves.

You can use any, but for salting is more suitable with umbrellas. Their seeds give more flavor and taste.

3. In the meantime, peel the garlic and cut each slice into several pieces. send there.

4. Now let's take care of the cucumbers. Wash them and cut off the tips from them. If they are very large, then you can cut them in half. Small ones do not need to be cut. Fold on top of the greens.

5. Fill the pickles with brine so that it completely covers them and close the lid. Leave to cool, and then put in the refrigerator for 8 hours. After the time has passed, we take it out and eat, it turns out a very tasty snack for boiled potatoes.

Salted cucumbers cooked in a jar

Using this method is always easy. We do it right at the bank, so that later on there is no need to transfer it to another container. You can also use any greens, leaves. And, if you like speck, then take a hot pepper.

Ingredients:

• Cucumbers
• Garlic - 1 head;
• Dill umbrellas - 4 pcs.;
• Currant leaf - 6 pcs.;
• Cherry leaf - 10 pcs.;
• Horseradish root with leaves - 1 pc.;
• Bitter pepper - 1 pc.;
• Salt - 2 tbsp. l

Cooking:

1. First, pour warm water into a two-liter jar. Pour salt into it and stir. We need it to completely dissolve.

2. Greens with horseradish root wash and cut not very finely. Peel the garlic and cut the cloves into several parts.

3. Cucumbers thoroughly wash and cut off the tips from them or just the stalk.

4. At the bottom of a three liter jar we add a part of leaves, dill and horseradish. As well as garlic and you can cut a little pepper. Then we put the cucumbers. First put the ones that are bigger, and the smaller ones to the very top. In the middle and top, you also need to make a pillow of seasonings.

5. Fill with brine to the very top. Close the capron lid and shake slightly. We put the jar on a plate, as it may go start to foam and the liquid will leak. The lid can be removed, and the neck just covered with gauze.

You can try such cucumbers in a day.

Video on how to salt cucumbers with garlic and herbs in a pan

The most convenient way in my opinion. And all because vegetables of any size are included in such a container. And they absolutely do not need to be cut into pieces to shove. But just the same, the smallest ones are the most delicious. Since their skin is quite thin and more delicate. That is why they are always eaten first.

Such easy and tasty recipes you learned today. They are suitable for any occasion. You can do it today, and eat up potatoes tomorrow. Well, that's all, see you!

Home-made salted cucumbers with fresh herbs and garlic can be served with lean meat, boiled potatoes, cereals, smoked meats, sausages, many dishes of Russian cuisine. This appetizer turns out to be crispy, fragrant, moderately salty and slightly islandy.

Salted cucumbers in a package for 2 hours in the refrigerator

• Time: 2 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 21 kcal per 100 g.
• Cuisine: Russian.
• Difficulty: easy.

Spicy salted cucumbers can be taken for a picnic, served instead of vegetable slices, or offered to guests as an independent snack. For cooking, it is advisable to use table salt finely ground.

Ingredients:

• cucumbers - 10 pcs.;
• garlic - 8 tooth .;
• dill - 150 g;
• salt - 30 g.

Cooking method:

1. Cut the cucumbers in half, shift into a plastic bag.
2. Pour in small table salt, sliced \u200b\u200bgarlic, chopped dill. Shake.
3. Leave for 2 hours, shake from time to time.

A quick recipe for spicy salted cucumbers in 5 minutes

• Time: 5 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 23 kcal per 100 g.
• Purpose: quick salting, appetizer.
• Cuisine: Russian.
• Difficulty: easy.

In order to make quick cucumbers in a bag, choose small vegetables of about the same size. The desired sharpness of the dish will be given not only by cloves of garlic and hot chili, but also by spices, for example, red, black or white pepper.

Ingredients:

• cucumbers - 10 pcs.;
• jalapeno pepper - 1.5 pcs.;
• dill - 150 g;
• garlic - 14 teeth .;
• salt - 20 g.

Cooking method:

1. Cut each cucumber into 4-5 parts (pieces should resemble barrels). Transfer prepared vegetables to a bag.
2. Add chopped dill, salt, crushed garlic wedges and hot chili, sliced \u200b\u200bin half rings or thin strips.
3. Shake the package. Leave on for 5 minutes.

With mustard

• Time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content: 36 kcal per 100 g.
• Purpose: quick salting, appetizer.
• Cuisine: Russian.
• Difficulty: easy.

Each salted cucumber will be not only tasty, but also beautiful if you cook the marinade on the basis of mustard powder, garlic, aromatic herbs. Dry mustard will give the dish a pleasant pungency, make the vegetables crispy.

Ingredients:

• cucumbers - 10 pcs.;
• dill - 150 g;
• mustard powder - 60 g;
• garlic - 4 teeth .;
• parsley - 150 g;
• salt - 30 g.

Cooking method:

1. Pour salt, mustard powder, finely chopped greens (parsley and dill) and chopped garlic cloves into a bag. Shake to mix all the ingredients.
2. Add vegetables, cut lengthwise into 4 parts.
3. Shake the package. Leave for 1 hour.

With vinegar

• Time: 4 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 18 kcal per 100 g.
• Purpose: quick salting, appetizer.
• Cuisine: Russian.
• Difficulty: easy.

A low-calorie snack will turn out to be especially piquant and aromatic, thanks to garlic, horseradish, cloves, other spices and spices. Vinegar (preferably 9% table) will help vegetables to better pickle, make them crispy.

Ingredients:

• cucumbers - 10 pcs.;
• vinegar - 1 tbsp. l .;
• garlic - 4 teeth .;
• dill - 150 g;
• spices and horseradish (horseradish and blackcurrant leaves, sugar, coarse salt, clove buds) - to taste.

Cooking method:

1. Pour vegetables with cold water for 120 minutes.
2. Separately combine vinegar, grated cloves of garlic, spices, dill branches. Transfer the mixture to a bag (preferably double). Shake.
3. Add vegetables chopped into cubes or quarters.
4. Shake the package. Leave for another 120 minutes.