A great alternative to the classic cold snack is pickled cucumbers in a bag at home. TOP-7 recipes with cooking photos. Culinary tips and secrets. Video recipes.
Lightly salted cucumbers are a favorite summer snack. Fresh salty taste of young cucumbers will not leave anyone indifferent. The season for their preparation is June-July. The appetizer combines the freshness of vegetables with a spicy, pungent and salty taste. The recipe for lightly salted cucumbers in a package has become very popular among experienced and novice housewives. The dry method of salting does not require much time and special effort, brine and dishes. It is simpler than the classic version, while the salty gherkins are tasty and crispy. In this material, we offer TOP-7 recipes for cooking lightly salted cucumbers in a package.
Secrets and tips of chefs cooking lightly salted cucumbers in a package
- For salting, you first need to choose cucumbers. Ideal fruits should be small and the same size so that the pickling takes place evenly. At the same time, they should not be absolutely tiny. Otherwise, they will not turn out to be undersalted, but rather oversalted.
- High-quality gherkins are dense, dark green in color and thin skin, which will be salted faster. Do not take sluggish fruits for salting, with spoiled spots, yellow and white blotches.
- One of the main factors confirming that the cucumbers are pickled varieties, and not salad ones, is the presence of black or white pimples (frequent tubercles). It is better not to take smooth gherkins for pickling, they will be ideal for salad.
- It is more preferable to take freshly picked cucumbers only from the garden. Then they do not have to be soaked. Ideally, they should be harvested in the morning before sunrise, before the rays have time to dry them and evaporate moisture from them. If this is not possible, then pre-soak the selected cucumbers in cold water for 1-2 hours so that they become elastic, strong and crispy.
- Do not take iodized and sea salt for salting, but only large rock salt. The fine salt will soften the vegetables.
- Cucumbers will become even more aromatic and tasty if you add herbs and spices. Universal list: dill, bay leaf and peppercorns (black, allspice). Also, the faithful companions of pickles are black or red currant leaves (they are responsible for a pleasant crunch) and horseradish leaves (they disinfect and protect against mold).
- Having mastered the classic recipe for lightly salted cucumbers in a package, you can carry out experiments. For example, add apple slices, black or red currants. They will add an interesting aroma and subtle sourness. But put them just a little bit, otherwise the classic taste of lightly salted cucumbers may change.
- In addition to traditional spices, ginger root, chopped chili peppers, coriander seeds, paprika flakes, a mixture of allspice, table vinegar, mustard, vegetable oil, etc. are added.
- To speed up the cooking process, pre-pierce the cucumbers with a fork, cut into equal pieces, thin plates, cut off the ends, etc.
- Salted cucumbers are not stored for a long time. Therefore, do not add a lot of salt at once. Otherwise, over time, literally in 3 days, they will turn into salty. Store the gherkins in the refrigerator. This will slow down the fermentation process.
- Lightly salted cucumbers are served with hot dishes of meat, poultry, fish, or simply with boiled potatoes, or you can simply with black bread. You can take this snack with you outdoors or for a picnic.
Classic recipe
The original recipe for quick salted cucumbers in 5 minutes at home is very easy to prepare. Simple ingredients, a little effort in the morning and for lunch or dinner, delicious and crunchy cucumbers will already be ready.
- Caloric content per 100 g - 45 kcal.
- Servings - 2 kg
- Cooking time - 5-6 hours
Ingredients:
- Cucumbers - 1 kg
- Salt - 1 tablespoon
- Garlic - 1 medium head
- Sugar - 1 tsp
- Dill - bunch
Cooking quick salted cucumbers according to the classic recipe:
- Wash fresh cucumbers thoroughly and dry well. If you want them to saline faster, make random cuts on them.
- Put dry prepared cucumbers in a plastic bag and add salt and sugar.
- Add finely chopped garlic and dill herbs.
- Tie up the bag and place it in another bag for security.
- Shake the contents thoroughly for 5 minutes to distribute the salt well.
- Leave the quick salted cucumbers on the table for 2 hours, then refrigerate for another 2 hours.
With vegetable oil
Tasty, fast and beautiful - spicy snack salted cucumbers in a bag with vegetable oil. Gherkins practically do not change their color, but remain the same green as fresh ones. We enjoy delicious vitamin food without heat treatment.
Ingredients:
- Cucumbers - 2 kg
- Garlic - 2 cloves
- Dill - 1 bunch
- Dill umbrellas - 2 pcs.
- Currant leaves - 3 pcs.
- Sunflower oil - 5 tablespoons
- Vinegar - 1 tablespoon
- Salt - 1 tablespoon
- Sugar - 1 tablespoon
Cooking lightly salted cucumbers in a bag with vegetable oil:
- Dry the washed fruits with a paper towel, cut off the ends on both sides and cut lengthwise into 2 parts. Place them in a zip bag (which is more convenient) or use a regular other plastic bag.
- Finely chop the dill, peeled cloves of garlic with a knife and also send in a bag.
- Wash currant leaves and dill umbrellas, dry and add to the rest of the ingredients.
- Then send vinegar, vegetable oil, salt and sugar.
- Close the bag tightly and mix well and shake several times.
- Send the cucumbers in a bag with vegetable oil to salt in the refrigerator for 5 hours.
- During salting, shake the gherkins every hour so that they are evenly salted.
With mustard
Lightly salted cucumbers in a bag with mustard are very tasty and crispy. The instant recipe uses dry mustard powder. Lightly salted cucumbers turn out to taste very good and retain some of the vitamins.
Ingredients:
- Cucumbers - 1 kg.
- Garlic - 3 cloves
- Hot pepper - 0, 5 pcs.
- Dill - bunch
- Parsley - a bunch
- Dry mustard - 1/2 tsp
- Allspice peas - 5 pcs.
- Sunflower oil - 5 tablespoons
- Wine vinegar or 6% - 2 tablespoons
- Coarse common salt - 1 tbsp. without top
- Sugar - 1 tablespoon
Cooking lightly salted cucumbers in a bag with mustard:
- For washed and dried cucumbers, trim the tails on both sides and cut into 4 parts, so that the salting process goes faster and more evenly. Put them in a bag.
- Peel the garlic, chop the herbs and put them in a bag together with hot peppers and dill umbrellas. Make sure that the sharp stalks of dill do not pierce the plastic.
- Pour mustard into the products, add vegetable oil and any vinegar, or you can not use it at all.
- Add the sugar and salt and tie the plastic wrap, leaving some free space for the contents to mix freely.
- As a safety net, place the bag in a bowl and let it sit at room temperature for 1 hour. Then shake the bag and refrigerate for 2 hours.
With vinegar
Lightly salted cucumbers in a bag of vinegar can be cooked in just 5 minutes. The recipe uses vinegar, which can be apple cider, wine, or regular. And its amount can be reduced or increased to taste.
Ingredients:
- Cucumbers - 2 kg
- Table vinegar 9% - 1 tbsp
- Fresh black currant leaves - 3 pcs.
- Refined sunflower oil - 5 tbsp.
- Sugar - 1 tablespoon
- Salt - 1 tablespoon
- Dill - 2 green rosettes
- Fresh dill - 1 bunch
- Garlic - 2 cloves
Cooking lightly salted cucumbers in a bag with vinegar:
- Rinse the cucumbers with running water, dry with a paper towel, cut off the ends and cut lengthwise.
- Place the cucumbers in a tight plastic bag.
- Add finely chopped garlic cloves with dill to the cucumbers.
- Then put dill rosettes, washed and dried currant leaves, salt and sugar.
- Pour in unscented sunflower oil and vinegar.
- Tie the bag of cucumbers and shake the contents.
- Put salted cucumbers in the refrigerator for 5-6 hours, shaking them occasionally.
In its own juice
Lightly salted cucumbers in a bag in your own juice can be easily cooked on your own. They are very convenient to cook in the evening and will be ready by the morning.
Ingredients:
- Cucumbers - 1 kg
- Salt - 2 tablespoons
- Sugar - 1 tablespoon
- Garlic - 2 cloves
- Dill - 1 bunch
- Horseradish leaves - 2 pcs.
- Allspice peas - 2 pcs.
Cooking lightly salted cucumbers in a bag in their own juice:
- Wash cucumbers, dry, cut off the ends and put in a bag.
- Add all the ingredients there: finely chopped dill and peeled garlic cloves.
- Put washed and dried horseradish leaves and allspice peas.
- Tie the bag, shake well and refrigerate for 10 hours.
Crispy cucumbers
Juicy and crunchy lightly salted cucumbers in a package - a simple and budget snack that is prepared in a few minutes from the available ingredients. The appetizer turns out to be aromatic and tasty.
Ingredients:
- Cucumbers - 600 g
- Dill - 30 g
- Garlic - 3 cloves
- Hot pepper - 5 g
- Salt - 15 g (2/3 tablespoons)
- Currant leaf - 1 pc.
- Sugar - 4 g
Cooking crispy lightly salted cucumbers in a bag:
- Wash the cucumbers, dry, pierce the peel with a fork around the perimeter so that the teeth reach the core of the fruit.
- Peel the garlic cloves and cut into thin slices.
- Peel hot peppers from seeds and cut into thin rings of 2-3 cm.
- Wash and dry the currant leaves and dill. Chop the latter finely.
- Put the prepared cucumbers in random order in a clean and strong bag.
- Add chopped dill, garlic, hot peppers, currant leaves, and salt and sugar.
- Tie the bag and wrinkle all the ingredients to release excess air and distribute all the seasonings evenly.
- Leave the bag at room temperature for 1 hour. Shake it 3-4 times during this time.
- When cucumber juice has collected inside the bag, put the bag in the refrigerator for 3-4 hours.
With garlic and dill
Lightly salted cucumbers in a bag with garlic and dill are one of the simplest, fastest and most convenient cooking options. It is best to serve crispy and aromatic cucumbers immediately to the table, and store for no more than 1 day.
Ingredients:
- Cucumbers - 1 kg
- Dill - 4 branches
- Garlic - 3 cloves
- Black peppercorns - 5 pcs.
- Salt - 1 tablespoon
- Sugar - 1/2 tsp
Cooking lightly salted cucumbers in a bag with garlic and dill:
- Wash the cucumbers with running water, dry lightly with paper towels and cut off the ends.
- Place them in a tight plastic bag.
- Wash the dill sprigs, dry thoroughly, spread on a paper towel, and chop coarsely.
- Peel, chop and stir the garlic with chopped dill.
- Add the prepared dill and garlic to the bag to the cucumbers.
- Crush the peppercorns in a mortar with a pestle and rub with salt and sugar. Then add to products.
- Tie the bag tightly and shake well for 3 minutes.
- Leave the cucumbers to salt at room temperature for 1 hour, shaking occasionally. Then refrigerate them for 3 hours.
