Lightly salted cucumbers in a bag: a quick recipe
The simplicity of these vegetables lies in the fact that a regular bag of pickles is all you need to prepare them. Preparing the cucumbers takes no more than five minutes, and the pickling process takes several hours, allowing you to serve the ready-made appetizer before guests arrive. You can find recipes that use vinegar, but there are also milder preservatives. For example, if the cucumbers will be given to children, it's best to use granulated lemon juice. If you want a savory flavor, use regular powdered mustard.
Since vegetables are like cucumbers with chili ketchup They're ready in just a few hours. The brine won't contain any byproducts from fermentation, so you can eat these cucumbers without worrying about your stomach. If you've never tried making these cucumbers before, consider preparing half a kilogram of the vegetables using one of the recipes below, and then choosing a pickling method that your whole family will enjoy. It's worth considering the most popular options for making pickled cucumbers in a bag using a quick recipe in 5 minutes (with step-by-step photos).
How to make lightly salted cucumbers using the traditional recipe
Ingredients:
• Young small cucumbers - about 1 kilogram;
• Rock salt - 1 large spoon for the entire volume;
• Regular cellophane bags – 2 pieces;
• Garlic - no more than a head;
• Dill and parsley (fresh sprigs);
• A little peppercorns;
• Table vinegar 9% - 100 grams.
Cooking process:
To prepare lightly salted cucumbers in a bag using this quick 5-minute recipe with vinegar, start by washing the vegetables. In our case, we're using only young, small cucumbers, so we place them all in a saucepan and add water. Let the young cucumbers sit there for fifteen minutes. This will allow the cucumbers to rest sufficiently, and any dirt will fall off, making rinsing easier. All cucumbers are thoroughly washed to remove dust and dirt. Afterward, it's recommended to remove the ends of each cucumber so the finished cucumbers will be more quickly infused with the prepared marinade.
Next, prepare a bag. If it's a regular plastic bag, it's best to use two and place one inside the other; this will make the container for the cucumbers more secure. Place all the young cucumbers into the prepared bag, add finely chopped dill and parsley, and very finely chop some young garlic, and place them inside the cucumbers.
Next, the cook can take a large spoonful of rock salt, sprinkle it over the cucumbers, and add a little mild vinegar. A preservative with an acidity of no more than 6% is ideal for these vegetables. Once all the spices and additives are in the bag, tie it tightly, and then distribute the salt and vinegar more evenly over the cucumbers by simply shaking the bag gently.
If the bags are quite thin, it is worth placing them in an additional large bag to prevent the brine from seeping through the thin cellophane. Greenhouse cucumbers The pickles are left in the brine for about five hours in the refrigerator. It's even better if you can leave them on the kitchen counter, as they marinate beautifully at room temperature. For a more interesting and spicy flavor, add currant leaves, fresh horseradish leaves, a few cherry tree leaves, coriander seeds, a pinch of tarragon, a squeeze of lemon, sugar, fresh cilantro, a celery stalk, or a little mint to the quick 5-minute lightly salted cucumbers in a bag (video).
It's not necessary to add all the ingredients at once; it's best to use just two additional ingredients. This will help add variety to the recipe. Furthermore, if the cook adds additional ingredients to the basic recipe each time, the taste of the finished snack will constantly change.
Recipe for lightly salted cucumbers with mint and tarragon
This quick recipe for lightly salted cucumbers in a bag, prepared in just 5 minutes without herbs, is perfect for those who enjoy experimenting with new things. It's worth mentioning right away that tarragon imparts a unique flavor to the finished appetizer, so this cooking method is perfect for those who enjoy this addition. Serve this appetizer, and your guests will be delighted with the unique flavor of the cucumbers prepared using this recipe, and other cooks will even ask for the recipe for these cucumbers.
Ingredients:
• Young, small cucumbers – 1 kilogram;
• A little tarragon seasoning;
• Half a sour fresh lemon;
• Coarse salt - 50 grams;
• Sugar - 40 grams;
• Several sprigs of fresh and aromatic mint;
• High-quality cellophane bags – 2 pieces.
Cooking process:
To make these unusual lightly salted cucumbers in a bag in 5 minutes without dill, you need to prepare all the cucumbers. For this method, it's ideal to use small cucumbers, preferably no larger than twelve centimeters. This way, all the cucumbers will quickly and thoroughly pickle. If the cucumbers are larger, it's best to transfer them to a large bowl and pour chilled water with ice over them. This will restore the crunch and vibrant color of the young cucumbers. This step can be skipped, but in that case, you'll only need cucumbers that were recently picked.
Next, begin preparing the spices and herbs for this recipe. To do this, take a large plastic bag and place all the cucumbers inside. Remove the ends of the cucumbers so the young cucumbers can be easily salted. Once the cucumbers are in the bag, add a large spoonful of sugar and coarse salt, shaking well to disperse the spices and additives. Add a couple of tablespoons of fresh lemon juice to the mixture, and cut the remaining lemon into pieces and return it to the bag with the young vegetables.
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Next, prepare the greens. Add washed mint to the appetizer. No need to chop it; just thoroughly rinse the sprigs. After that, add a little tarragon, and mix the resulting mixture thoroughly until all the ingredients are combined and coat the cucumbers. Next, you can tie the bag tightly, and then place a small amount of cellophane inside an additional bag to prevent any juice from leaking out.
Cucumbers will need about six hours to pickle, but this is only true if they are larger than four inches. If they are smaller, the pickling time can be reduced to three hours. The bag must be placed in the refrigerator, as this is the only way the cucumbers will properly pickle.
Once the time is up, taste the cucumbers. If they're not quite ready yet, you can add about an hour more. If they're too sweet, add an extra teaspoon of salt and let them sit for another hour and a half. The end result is excellent lightly salted cucumbers in a bag, prepared using this quick recipe in 5 minutes (with photos).
An old recipe for spicy cucumbers with hot peppers
This quick, 5-minute lightly salted cucumber recipe (photo) is perfect for those who enjoy traditional lightly salted cucumbers with a subtle herbal aroma. It's worth taking a closer look at how to make delicious and crispy cucumbers using this recipe, but first, let's prepare the ingredients.
Ingredients:
• Red hot pepper in a pod - 1 piece;
• Several fresh cloves of garlic - 4 pieces;
• Coarse rock salt - a large spoon;
• Fresh sprigs of dill and parsley - 1 small bunch each;
• Fresh cucumbers, not too large - no more than 1 kilogram;
• Horseradish leaves or plant root - a small amount;
• Several small bags of thick cellophane.
Cooking process:
The process for preparing the vegetables in this recipe is no different from the previous quick 5-minute lightly salted cucumbers in a bag with salt recipe, but it's worth mentioning the process of making this preparation. To begin, it's recommended to select the best cucumbers, ideally the firmest and juiciest ones, freshly picked from the garden. The cucumbers themselves shouldn't be large; ideally, ones no larger than ten centimeters are ideal. If the cucumbers have been sitting for a while, they'll need to regain their crunch and firmness. This can be done quite easily: simply place the young cucumbers in a saucepan of ice water and leave them there for a couple of hours. This will restore their crispness.
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While the cucumbers are preparing, it's time to start preparing some hot peppers. Just one hot pepper per kilogram of vegetables is sufficient, as it adds a noticeable spiciness to the finished product. If you don't want to use hot peppers, you can make lightly pickled cucumbers in a bag using this quick 5-minute recipe with mustard. In this case, you'll only need to add a teaspoon of dry mustard powder to the bag. You can omit the hot peppers from the recipe, but it's still worth returning to the original ingredients.
Finely slice the peeled pepper, then peel the garlic. The process is quite simple, and you can also finely chop the garlic. It's also worthwhile to prepare all the herbs and leaves. Thoroughly rinse the horseradish leaves in water, and peel the outer layer of the root, which is then finely chopped. There's no need to chop the remaining herbs, as they only contribute to the amazing flavor of the finished cucumbers, so the sprigs and leaves can be added whole.
Place a kilogram of prepared cucumbers, trimming the ends beforehand, into a small bag. Then, add the desired herbs, chopped hot peppers, and chopped fresh garlic cloves. Mix everything thoroughly, then add the dry ingredients and shake the bag well. Refrigerate the finished product for at least five hours, after which you can enjoy the incredibly flavorful marinated vegetables.