Do you want to surprise your guests with delicious crispy cucumbers? We offer you three wonderful recipes for cooking spicy cucumbers! It turns out salted cucumbers can be cooked in 2 hours - just incredible! Take note!

These pickled cucumbers are just amazing taste.

Enjoy every moment of your life and!

Ingredients:

Cucumbers - 4 kg
Parsley greens - 1 bunch
Sunflower oil - 200 grams
Table vinegar 9% - 1 cup
Salt - 80 grams
Sugar - 1 cup
Black ground pepper - 1 dessert spoon
Garlic - 1 head

Cooking:

We weigh 4 kilograms of cucumbers, young, small in size. My. You can trim the ponytails and noses slightly.

Those cucumbers that are larger are cut lengthwise into four parts: first in half, the halves are still in two. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl.

Finely chop a good bunch of parsley and send to the cucumbers. Add a glass to the pot sunflower oil, a glass of 9% table vinegar and 80 g of salt (do not pour a 100-gram glass to the top on your finger).

Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting marinade for cucumbers.

We disassemble the average head of garlic into cloves, cut them into thin slices and there - into the pan with cucumbers.

We leave for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place.

You can shake the pan several times to mix the cucumbers in the marinade.

And in the meantime, you can sterilize half-liter jars (from 4 kilograms of cucumbers you get 9 jars of canned food).

After the required time has passed, we take the prepared jars and fill them with slices of cucumbers: we take a piece with a fork and, slightly tilting the jar, put it vertically. And so on, until the bank is full. If the jar is not full, lay another layer of cucumbers horizontally.

Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes.

We get it, roll it tightly.

Put the jars upside down, wrap them in towels until they cool completely.

Bon Appetit!

Salted cucumbers in 2 hours. Dry way!

Such cucumbers are prepared without brine in a plastic bag (therefore, the dry method), and they can be eaten in a couple of hours. It seemed to me that it is very convenient, and I decided to try it.

So, we take a pound of cucumbers. Wash well. Cut off the tails. Place in a plastic food bag. Add 2 large cloves of garlic, coarsely chopped. There is also an umbrella of dill (I didn’t have an umbrella and I took a tablespoon of dry grains of dill and herbs) and a tablespoon of salt.

Now the bag must be carefully tied and placed in another plastic bag, which is also tightly tied.

We leave cucumbers for salting in a warm place (for example, on a sunny balcony). After 2 hours, lightly salted cucumbers are ready, you can serve them for dinner. If lightly salted cucumbers are needed not after 2 hours, but later, then they must be transferred to a jar and put in the refrigerator to slow down the pickling process (otherwise, since the dose of salt is large enough, the cucumbers may turn out not lightly salted, but salty and even very salty).

Bon Appetit!

The fastest way to cook lightly salted cucumbers is to pickle them in a bag in just 2 hours. You do not even need to dirty other containers, all the ingredients can be combined directly in the bag and in the same bag you can take a snack to a picnic or take it with you on the road. You can optionally add various herbs: dill, parsley, cilantro, etc., you can chop chili peppers if you like savory cucumbers, you can add a little sugar and ground coriander to make cucumbers with a spicy taste.

By the way, for cooking lightly salted cucumbers in a bag in two hours, you can use not only early vegetables, but also late ones, by cutting off the peel from them and removing the seeds. Rinse the collected cucumbers in water, cut off the tails from each vegetable.

Cut in any way: rings, quarters, etc. Pour into either a container or bag.

Rinse the spicy greens and chop it, add to the cucumber slices.

Add salt and other ingredients as desired.

Pour into a bag or gently mix together in a bag.

Tie and mix everything again gently. Try to choose strong bags, as cucumbers release a lot of juice, or place the snack in several bags. Leave the blank for 2 hours in the refrigerator.

After that, remove it, carefully untie or cut the bag and put the lightly salted cucumbers on a plate. Do not forget that there will be a lot of juice in the package!

Now you know that it is quite possible to cook salted cucumbers in a bag in 2 hours. Try it!

Greetings, my dear readers! This year we have some kind of invasion of cucumbers. Okroshka and salads have already eaten,. I even fried them, they taste like young zucchini 🙂 The other day, my parents brought another bucket. Where to put them? I read on the Internet how to pickle cucumbers in a bag. I tried it and really, in a couple of hours you get a delicious crispy snack. I will share with you a couple of recipes that I have tried.

As you understand from the name, this appetizer is prepared in just 5 minutes. You can't imagine an easier option. For this recipe, take:

5 fresh cucumbers;
4 cloves of garlic;
dill greens (bunch);
1 teaspoon with a slide of salt.

Pass the garlic through a press or finely chop with a knife. Chop the dill greens. Cucumbers cut lengthwise into 4 parts. In fact, this is the highlight fast food. So vegetables are more likely to be saturated with salt and spices.

Send greens, garlic and salt in a tight plastic bag. Place the sliced cucumbers there as well. Tie up the plastic wrap so you don't catch the good all over the kitchen, and give it a good shake.

Set the bag aside for 5 minutes - this time is enough for the cucumbers to marinate. Everything is ready - taste. The actual shelf life of such a salted product in the refrigerator is a week. Only, I'll tell you, everything goes through much faster.

How to make salted cucumbers in 2 hours

To treat yourself to such an appetizer, you will need:

a kilo of small cucumbers;
1 teaspoon dill seeds;
1 st. a spoonful of salt;
1 teaspoon of sugar;
lavrushka;
water;
3 garlic cloves.

Before lightly salting cucumbers, fill them with cool water and leave for a couple of hours. After washing, remove the tips and send in a tight plastic bag. Break the lavrushka with your hands and send it to the cucumbers. Add dill seeds, chopped garlic and salt with sugar into thin slices.

Close the bag tightly and shake it well. If you are not sure about the reliability of such packaging, insure yourself. Just place one cellophane package with cucumbers in another one and refrigerate for 2 hours. Try every half an hour to shake the contents of the package well. Thanks to this, the cucumbers are more evenly saturated with sweet-salty marinade and spices.

Marinate with garlic and hot pepper

These pickles are so crispy. They have a pleasant, spicy taste. And the process of preparing such an appetizer does not require special skills and does not take much time.

For this snack, prepare:

a bunch of dill;
3 cloves of garlic;
0.5 kg of fresh medium-sized cucumbers;
1 st. a spoonful of salt;
½ st. spoons of sugar;
half a chili pepper;
2-3 leaves of currant or cherry;
water.

Pour cold water over cucumbers and leave them for an hour. During this time, they will replenish all the moisture lost during storage. In addition, this will allow them to become crispy in the future. After that, drain the water. And cut off the “tails” of the fruits and pierce as often as possible with a fork. Next, transfer the cucumbers to a ziplock bag.

Send the leaves, chopped pepper rings and garlic cut into thin slices there. Finely chop the dill and send to the rest of the blanks. Next, pour sugar and salt into a plastic bag. Close it hermetically (there should be a minimum of air here). Shake the bag vigorously several times - the spices in it should be evenly distributed.

After that, leave the cellophane package with the contents for an hour at room temperature. And then place in the refrigerator for another 2-4 hours. Try to shake the cellophane well from time to time. So the cucumbers are more evenly saturated with spices and salted. If the fruits are small, after 3 hours they will be ready for consumption. And those that are larger, I advise you to leave in the refrigerator for the night. And in the morning you will already crunch them.

Do you want to cook a snack in 30 minutes? Just take a look at this awesome video.

How to pickle with vinegar per day

You can cook according to this recipe both young vegetables and those that are larger. Both the first and second will be delicious: juicy and crispy. And one more thing - do not add too many spices. It is enough to add dill greens. Cilantro, parsley and other flavors will be superfluous here.

And here is the recipe for this appetizer:

500 g cucumbers;
1/2 st. spoons of salt;
1 bunch of dill;
25 ml. vegetable oils;
2 tbsp. spoons of 9% vinegar.

Wash the vegetables thoroughly and cut off the stems. After that, we send them in a tight package. You can shove one cellophane package into another to be sure. Pour salt here and add greens chopped with a knife. Seal the bag and shake well. Then leave it at room temperature for 15-20 minutes. This is so that the fruits of the juice begin to let out.

Open the package, add oil and vinegar here. Tie it up again and shake vigorously. Well, then the matter is small - you need to send the bundle to the refrigerator. And in a day we will take a sample.

Cooking spicy appetizer with horseradish and currants

To prepare this yummy, you need to take the following products:

a kilo of fresh small cucumbers;
horseradish root;
3 garlic cloves;
2-3 currant leaves;
6 peas of allspice;
2 pcs. carnations.

We cut off the tails of the washed cucumbers and send them to a bag with a zipper. Grind the peeled root (it is better to cut into thin slices with a knife). Add the root to the package. We also send cloves, pepper and currant leaves there. Cut the peeled garlic into thin slices and send to the rest of the ingredients. Please note that there is no salt in the recipe. It is not added here.

We close the cellophane package, and shake its contents well. And then we put it all in the cold. After 6-8 hours, taste the snack.

In order for the cucumbers to be evenly saturated with salt and spices, as little air as possible should remain in the bag. And to speed up the salting, I advise you to coward the contents 3-4 times. During this procedure, juice is intensively released. It is he who reacts with spices and salt.

If you suddenly oversalt cucumbers, do not be discouraged - everything can be fixed. Just send a couple of tbsp to the snack bag. tablespoons of sugar and shake it well. And after a couple of hours, try what happened.

I am sure that the recipes for preparing snacks in a quick way, proposed in today's article, will appeal to you. Write in the comments which option you like best. AND . I tell you: see you again.

The recipe for salted cucumbers was invented in Russia during the time of Ivan the Terrible and has since conquered the whole world. There are a lot of ways to cook cucumbers without brine today, here you will find only a few of them. You can pickle cucumbers not only in a day, but also in 10-15 minutes. Salted cucumbers in a plastic bag, prepared in this way, are tender and crispy. They require minimal effort, little space, and few ingredients. All we need is young cucumbers, dill, salt and garlic cloves, plus the first recipe is that it does not contain vinegar. For spiciness, you can put a pod of chili pepper in the bag. Some housewives add blackcurrant leaves, tarragon, horseradish root, clove buds, bay leaf, cardamom peas and allspice. Other variants use vinegar, mustard, vegetable oil and sugar. You can experiment, but even without additions and spices, cucumbers are incredibly tasty and fragrant. Ready-made vegetables are perfectly stored and become even tastier over time.

TIME: 24 hours

Light

Servings: 4

Ingredients

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

Cooking

Wash cucumbers thoroughly, and then soak for one hour in ice water. Bitterness will go away from them, and the vegetables will turn out to be more crispy.

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

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

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

Put half of the cucumbers in a tight plastic bag. Sprinkle half of the chopped dill and half of the salt on top.

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

We put the package 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 with vegetables several times so that the released juice is evenly distributed throughout the bag.

A day later, lightly salted cucumbers in a bag of garlic will marinate in their own juice and will be ready. They can be added to meat or vegetable salads, use for cooking various snacks, okroshka.

Daily cucumbers are well stored, over time they only become tastier.

Quick cucumbers in a bag for half an hour

Cucumbers can be taken about a kilogram (to fit in a small plastic rocket);

3 garlic cloves;
1 bunch of dill and parsley;
1.5 tsp salt.

Sequencing:

If you need to make freshly salted cucumbers quickly, wash the cucumbers before cooking and leave in cold water for about 3 hours (so that more brine is formed in the bag later).

Cut the fruits into 2 or 4 parts (you can pickle them whole and cut off only the tails).

Chop the garlic and herbs.

Put vegetables, chopped greens, non-iodized salt and chopped garlic in a plastic bag. Here you can put a little spices and chopped herbs to taste.

Tie the bag (no need to add water), shake well and put in the refrigerator for half an hour. If the cucumbers are salted whole, then marinate them in the refrigerator for at least 12 hours and periodically knead them in a bag so that the vegetables are evenly saturated with brine. This is a very fast dry salting. Cucumbers will be ready in 20-30 minutes. The recipe is simple, and the cucumbers are tasty and fragrant.

Cucumbers with mustard in a plastic bag

Dry salting with mustard will allow you to get cucumbers with a spicy sweet and sour flavor. To salt them in this way, cut the cucumbers into circles. Put prepared cucumbers, chopped greens in a bowl, add salt, spices and mix everything well. Now put dry mustard here (2-5 tsp). Mix everything well again. Then transfer the resulting mixture into a plastic bag, tie it tightly, rub it carefully, send it to the refrigerator for 15-20 minutes. Our spicy lightly salted cucumbers hastily ready.

Cucumbers in a bag of vinegar

Many hostesses are used to cooking cucumbers with vinegar. Salting cucumbers according to this recipe is very convenient. They will be ready in 5-10 minutes. To do this, cut the vegetables into strips, add salt, spices, finely chopped greens and mix everything well in a bowl. Let the mixture sit for a bit. Then, when the vegetables and greens start up the juice, add 9% table vinegar (4 tablespoons), for those who like apple or grape, you can put it (cucumbers will get a peculiar aftertaste). Now we put the mixture in a plastic bag, close it so that there is very little air left, and send it to the refrigerator for only 5–7 minutes. If you did everything right, then the cucumbers will quickly release juice and delight your family with a pleasant and unique taste.

Lightly salted cucumbers in a bag with cilantro

In the summer, at the height of the cucumber season, probably, every housewife has three main stages. First, eat plenty of fresh cucumbers and in salads, be sure to roll up more jars for the winter period, and between these two stages - salt. Well, how can you imagine summer without boiled young potatoes and lightly salted cucumber - crispy, fragrant and very tasty. There are a huge number of recipes, we offer the hit of the season - salted cucumbers in a bag with cilantro.

Such a dry ambassador came into use recently, but instantly gained popularity due to simple and quick preparation. Cucumbers can be consumed after 4-6 hours. In addition, no brines and containers are needed, all that is needed is an ordinary plastic bag (preferably dense).

Due to the large amount of cilantro and garlic, cucumbers are saturated with a bright, characteristic aroma, become appetizing and juicy. They can be served with any side dish (potatoes, sweet potato puree, bulgur), as well as an appetizer for meat and fish dishes, strong alcoholic drinks.

Ingredients

cucumbers - 1 kg;
salt - 0.5 tbsp. l.;
cilantro - half a medium bunch;
garlic cloves - 4-5 pcs.

Cooking

Wash the cucumbers thoroughly in cold water, let them dry, remove the tips from both sides and cut each fruit in half. Take a bag and put the cucumber halves in it.

Sprinkle the cucumbers with salt. Make sure it evenly covers each piece.

Rinse cilantro greens under cool running water, dry and finely chop with a knife. Send it in a bag of cucumbers.

Peel the garlic cloves, wash and cut as desired (in half, quarters or thin slices, you can even chop with a garlic press). Add fragrant pieces to the bag. Adjust the amount of garlic depending on your taste preferences: if you like it spicy - put more, if you don't really respect the smell of garlic - take less.

Tie the bag tightly, shake its contents several times so that all the ingredients are evenly distributed over the cucumbers. Send the workpiece to the refrigerator for 4-5 hours. Every 1-1.5 hours, lightly shake the bag of cucumbers.

After the specified time, the cucumbers will be saturated with the aroma of spicy greens and acquire a light salty taste, you can serve them to the table as a snack dish.

Cooking Tips

For pickling cucumbers in a bag, buy pimply dense and juicy green fruits. Ideally, use your homemade, freshly assembled. If the cucumbers are plucked or bought in advance, then soak them in cold water for 2-3 hours before salting.
Be sure the vegetables are the same size, so they are evenly salted.
Cilantro is a special spice, some people adore it, while others cannot stand the scent. If you belong to the second category, in this quick recipe replace cilantro with parsley or dill.
If desired, you can add a few pieces of chili pepper, black or allspice peas, chopped bay leaves. Snack cucumbers will turn out brighter, sharper and more original.

Cucumber is the king of the summer table in my family. We eat fresh, but I like to pickle and pickle them more. One of my favorites is lightly salted instant cucumbers, which I cook in a bag, in a saucepan, in a jar, because they turn out to be unusually tasty and crispy. I'll tell you about such cucumbers.

Lightly salted cucumbers in a bag in 15 minutes

There are situations when you want something salty for potatoes. I will tell you how quickly, in 15 minutes, you can make lightly salted cucumbers in a bag. Sharing tried and tested recipes.

1 kg of cucumbers;
1 st. l. salt;
1 tsp Sahara;
5 sprigs of dill with umbrellas;
5 cloves of garlic;
2 bay leaves.

Wash freshly picked fruits, trim the tails. Cut into rings. Squeeze the garlic through a garlic press. Wash dill, cut into small pieces. Cut the bay leaf into pieces. Put fruits, fragrant seasoning in a plastic bag. Shake the package. Keep in the cold for 15 minutes. You can take a sample.

How to pickle cucumbers in 15 minutes with mustard

Cucumbers - 1 kilo;
Salt - 1 tablespoon without top;
Garlic - 3 cloves (chopped);
Dill, parsley - bunch (cut);
Ground black pepper;
Dry mustard - a teaspoon;
Ground coriander - coffee spoon.

How to cook:

Washed cucumbers cut into thick circles.
Sprinkle with spices, tie in a bag.
Grind gently, leave for 15 minutes on the table.

Keep leftover vegetables refrigerated.

Advice! Before pickling, it is advisable to soak the cucumbers in cold water for 50 minutes.

Lightly salted crispy cucumbers in 2 hours

If you have a little more time, I advise you to pickle quick salted cucumbers according to the recipe in the package, which will be cooked in 2 hours.

Products:

Cucumbers - kilogram;
Salt - 30 grams;
Sugar - 10 grams;
Garlic - 4 cloves;
A bunch of dill;
Basil - a few branches;
Hot pepper - optional.

At the washed cucumbers, cut off the edges, cut into quarters. We cut greens, garlic medium-sized, pepper - rings.

Mix the prepared products well. We send it to the package, where we rub the contents a little. Keep warm for half an hour, in the refrigerator for 2 hours, the product is ready.

For a two-hour snack, prepare:

Gherkins (small cucumbers) - 0.5 kg;
Garlic - 2 cloves;
Dill, cilantro - 3 branches each;
Salt - 1.5 tbsp. l.;
Vinegar - 1 tsp

Wash the gherkins, cut off the edges, fill with spring water for half an hour. Cut them into barrels, squeeze out the garlic, chop the dill, cilantro, season with the rest of the spices. Stir, transfer to a bag, shake. After 2 hours, freshly salted, odorous cucumbers are ready.

Cucumber appetizer "Crunch" in a package for 5 minutes

And here's how to quickly make a delicious snack in 5 minutes. I ran home to have a bite to eat, and immediately figured out a snack.

Small cucumbers - 5 pieces;
Salt - 45 grams;
Sugar - 25 grams;
Ground pepper - a coffee spoon;
Garlic - 2 cloves;
Sunflower oil - 1 tablespoon;
Dill greens - 0.5 bunch.

How to prepare:

Wash the cucumbers, trim the tails, cut in half. Cut the greens, crush the garlic. Pour salt, sugar, pepper, pour in oil, put in a bag, rub lightly, send for 5 minutes in the refrigerator. You can start snacking.

Advice! Use table salt without additives for salting, in order to avoid softening vegetables. The rest is prohibited.

Crispy lightly salted instant cucumbers in a saucepan

Without spending a lot of time, you can deliciously pickle cucumbers in a saucepan.

It may take different times to pickle cucumbers, depending on which method you choose. Cucumbers drenched in boiling water are cooked for half a day, i.e. 12 hours. Prepared in the evening, will be ready in the morning. Using cold brine, cook after three days.

We use:

2 kilograms of cucumbers;
1 sheet of horseradish;
horseradish root;
8 sprigs of dill with seeds;
8 blackcurrant leaves;
8 cherry leaves;
Hot peppers;
4 cloves of garlic;
1 liter of water;
2 tablespoons of salt.

First, let's deal with cucumbers, they must be put in cold water for a couple of hours. Cucumbers will absorb moisture and be crispy.

On a note! Cucumbers are better to take small, one size.

After two hours, wash the cucumbers well. We cut off the tails. This will help speed up the pickling process.

Wash the herbs and pat dry with a paper towel.
Horseradish leaves, dill, cut, so that it is convenient to put in a pan.
horseradish root and hot peppers cut into slices (do not forget to remove the seeds in the pepper, they are very sharp), determine the amount to taste. I don’t make spicy ones, I put one small slice at a time, as my child loves these cucumbers.
We clean the garlic, divide the clove into several parts.
We take a three-liter pan (preferably enameled), put the cucumbers interspersed with seasoning. The pan does not need to be filled to the brim, you need to leave room for marinade and oppression.
The marinade is easy to prepare, you need to boil water with salt. Pour hot cucumbers, put a plate with a diameter smaller than the pan.

Attention! Water for brine is better to take spring or bottled, filtered. If you take tap water, there is a good chance that the cucumbers will become soft due to the small amount of chlorine (often present in unfiltered tap water).

We eat cucumbers from the next day, store in the refrigerator.

Another recipe for low salt for the pan

Take 60 grams of salt per liter of water. Boil, chill. You can do it easier. Dissolve the salt in cool spring, bottled, purified water.

Line the bottom of the dishes with leaves of horseradish, cherry, oak, currant, dill with umbrellas.
Lay prepared cucumbers. Between them place garlic cloves, bitter pepper. For flavor, you can put sweet peppercorns. Top with dill, horseradish leaf.
Pour in brine, press down with a flat plate, leave in a warm place for a day.

In the following days, the cucumbers will become more sour. If you want to eat pickled cucumbers, take them in small quantities.

Vegetables in mustard sauce:

1.7 kg of small cucumbers;
0.3 kg of other vegetables (small onions, carrots, sweet peppers).
Sauce:
0.7 liters of water;
For 1.5 tbsp. l. salt and sugar;
20 g mustard powder;
0.5 tsp ground ginger;
1 st. l. ground turmeric;
1/3 tsp ground black and allspice;
1 st. l. vinegar.

Mix cucumbers with vegetables: a whole onion, carrots in cubes, pepper slices. We spread it in a saucepan, pour it with boiling sauce, we stand it for two days in a room.

Lightly salted cucumbers in a jar

I also offer an excellent quick recipe for crispy lightly salted cucumbers in a jar.

We will need:

2 kilograms of cucumbers;
6 cherry leaves;
2 laurels;
Half a head of garlic;
6 pieces of peppercorns;
2 sheets of horseradish;
4 sprigs of dill;
2 tablespoons of salt;
1.5 liters of highly carbonated water.

How to pickle:

Soak cucumbers for four hours in water. This will give them a crunch.
We cut off the nose and tail, make shallow cuts along the fruit.
In a three-liter bottle we put torn leaves, twigs, garlic (we cut each clove in half), peppercorns.
We place the cucumbers in a jar on the shoulders, put the remaining dill, horseradish leaf.
Pour salt into carbonated water, stir, pour cucumbers, keep warm for a day.

After a day, the cucumbers are ready. Cover with a tin lid, put in the refrigerator.

The original rustic recipe for crispy cucumbers

I take a bush of dill with seeds, put it in a bottle, fill it halfway with cucumbers.
Then a medium head of garlic, divided into cloves and a whole small chili pepper.
Again cucumbers to the lower edge of the neck.
A faceted 100-gram glass of salt, a finger below the edge, I dilute in a 300-gram mug of spring water.
I pour it into a bottle, having previously installed it in a bowl, add clean water to the edge of the neck, and leave it in the kitchen.

I start trying the very next day, my husband likes it sour - he waits for three days.