How to cook pickled cucumbers in a bag quickly and tasty

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

How to pickle cucumbers in a bag

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

For the preparation of cucumbers, a minimum of products and a durable plastic bag are required. The minimum marinating time does not exceed 5 minutes, the maximum - no longer than 24 hours.

Quick recipe

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

Ingredients:

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

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

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

Cooking in 2 hours

For 2 hours, the cucumbers will be salted and absorb the aroma of greenery.

Ingredients:

• cucumbers - 0.5 kg;
• salt - 10 g;
• sugar - 5 g;
• garlic - 4 slices;
• greens to choose from.

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

Pickled per day

Ingredients:

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

Fill the cucumbers with water for 1.5 hours, then wash and cut off the ends. Rinse the leaves and greens to remove sand.

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

With chili

Chili peppers add a spice and pungency that is sometimes lacking in instant pickled cucumbers.

Ingredients:

• cucumbers - 600 g;
• dill - 1 bunch;
• garlic - 3 teeth;
• salt - 30 g;
• sugar - 10 g;
• chili pepper - 0.5 pod.

Rinse the fruit well and soak it in cold water for an hour. Then cut off the ends, cut the large greens into pieces, leave the small ones as they are.

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

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

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

Express recipe with vinegar

Table vinegar shortens the pickling time and adds a savory flavor.

Ingredients:

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

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

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

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

Horseradish and currant appetizer

Ingredients:

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

Wash the fruit, remove the bottom tips and place in a plastic bag.

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

Terms and conditions of storage

Quick pickled cucumbers are kept in the refrigerator for 2-3 days. If you have a cellar, you can put the snack in a saucepan with a lid and store there. Remember that in a warm place the fermentation process is activated. Cook a small portion of lightly salted cucumbers to consume right away.

Useful Tips

To make quick pickled cucumbers tasty, use the tips of experienced housewives:

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

Read also:

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

How to cook pickled cucumbers at home.

What are parthenocarpic cucumbers and which varieties to choose.

Conclusion

Crispy pickled pickles are hard to resist. This delicious appetizer prepares quickly and does not sit in the fridge. Such cucumbers are prepared in one way: the products are put in a bag and left to infuse in a cold place. The choice of spices and herbs depends on your taste preferences.