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Lightly Salted Cucumbers in a Bag with Garlic
Instructions
I prepare all the necessary ingredients. I take fresh, firm cucumbers, preferably bumpy "pickling" varieties – they stay crunchy.
I rinse the cucumbers, trim off the ends and cut the larger ones into quarters. If the cucumbers are small, I cut them into halves. I transfer them into a sturdy plastic bag.
I peel 2 garlic cloves and slice them into thin rounds. The slices release their aroma better than whole cloves, but are not as sharp as minced garlic.
I rinse and dry the dill. I trim off the thick stems and finely chop the dill sprigs.
I add the chopped dill and garlic to the cucumbers in the bag.
I add 1/2 tbsp of salt to the cucumbers. The salt "draws out" the juice from the cucumbers – a natural brine forms.
I add 1/2 tsp of sugar to the same bag. The sugar balances the salt and enhances the flavour.
I add 2 allspice berries – they give a spicy accent characteristic of classic pickling.
I tie the bag, leaving a little air inside. I shake it gently from side to side so that all the contents mix together. I place the bag on a plate (liquid may be released) and leave it at room temperature for 4 hours.
The crunchy, juicy lightly salted cucumbers in a bag with garlic are ready. They are best eaten as they are made – they do not keep for long in the refrigerator.Bon appetit!
Tips
- 1
USE pickling varieties of cucumbers (bumpy, with thin skin) – salad and smooth varieties will "go soft" and will not be crunchy.
- 2
CUT the cucumbers into halves or quarters – salt penetrates whole cucumbers more slowly, so they need not 4 hours but a whole day.
- 3
TEMPERATURE matters – at room temperature (20–22 °C) it takes 4 hours. In hot weather (28+ °C) – 3 hours. In the refrigerator the curing takes 2–3 times longer (10–12 hours).
- 4
AIR in the bag IS needed – it helps when shaking, so everything mixes evenly. But do not "inflate" it into a balloon – 1/3 of the bag's volume is enough. A similar trick also works for other quick vegetable pickles.
Video
FAQ
How can I make lightly salted cucumbers faster? +
If you need them in 1 hour, cut the cucumbers into thin slices (not quarters) and increase the amount of salt by 1/2 tsp. After 30–40 minutes the cucumbers will already be lightly salted. Another express method: prick whole cucumbers with a fork in several places and pour over hot (60 °C) brine – they will be ready in 1.5–2 hours. The "super-fast" way: blanch the cucumbers for 30 seconds in salted water, then immediately plunge them into iced water – 40 minutes in brine and they are done. But the texture will be closer to "boiled" – not everyone will like it.
What can replace the bag? +
Alternatives: a glass jar with a tight lid, 0.5–1 l (harder to shake), a plastic container with a lid (you need to shake it every 30–60 minutes), a reusable silicone zip-lock bag (more eco-friendly), an ordinary bowl with a lid or a plate on top. The bag is convenient because it is easy to shake and takes up no space. A jar can also be used, but it is awkward to shake – it is better to just turn it over several times. A container with a lid is a compromise for those who are against single-use bags. The main thing is a tightly closing container without excess air.
How long do the finished cucumbers keep? +
In the refrigerator in a closed container – 2–3 days. Longer is not worth it – the cucumbers become "over-soured" (too salty) and lose their crispness. Already the next day the flavour concentrates and the cucumbers become saltier – this is exactly why I make them in small batches. The ideal "lightly salted" taste is in the first 24 hours after the 4-hour cure. Lightly salted cucumbers cannot be frozen – after thawing they turn into "mush".
Can I make them without garlic or dill? +
You can, but the flavour will be poorer. Options: without garlic (add 1 tsp of mustard seeds for a spicy accent), without dill (replace it with parsley or coriander – a different aroma, but also interesting), a minimalist version (just cucumbers, salt and sugar – a "pure" cucumber taste). Garlic and dill are the classic pair for lightly salted cucumbers; they enhance the "cucumber" aroma and add spice. Experiment with additions: horseradish leaves (crispness), blackcurrant leaves (aroma), a piece of red pepper (heat), 1 tbsp of 9% vinegar (a more "marinated" taste).
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