We have not yet had time to get fed up with simple dry salting, which we discovered several years ago. This is fun and easy fun for all impatient people who are impatient to eat a crispy cucumber "here and now!" Just half an hour ... and the snack is ready! - Yes, yes, you can believe your eyes.

A short time in a closed bag or jar allows you to quickly and tasty "salted" one of the pickling varieties. Do not be intimidated by the term: it is very easy to choose the right cucumber in the summer! Do you need vegetables with a thin skin and pimples, about the same small size (up to 10-11 cm in length).

A quick recipe is also suitable for winter, when imported and greenhouse vegetables are on sale. The only caveat: do not salt openly large salad varieties with smooth skin and old samples with large seeds.

Note!

On our website you will find how to add pickles (hot and cold pickle). And also: only 12-14 hours to perfect readiness! As usual, all the steps and secrets for a delicious result.

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What we need

Ingredients for the garlic and herbs recipe:

• Cucumbers - 500 g (these are 5-7 pieces, 10-11 cm in length)
• Coarse salt - 1 tbsp. bed without a slide (15 g)
• Garlic - 2 large cloves, or more to taste
• Fresh dill - 1 bunch
• A whole dense plastic bag made of food grade plastic. A zip bag for freezing food is just that.

Optional Ingredients - Optional:

• Sugar - ½ teaspoon
• Almost any fresh herb. Parsley is good for our taste, also 1 bunch.
• Mustard (if you like a savory ambassador) - 1 tsp. without a slide

* Or cumin (ground) - 1/3 tsp

• Currant leaves - 2 pcs.

How to prepare vegetables

My cucumbers, but not peeling. Ideally let the vegetables sit in cold water for at least 30 minutes. Cut off the butts and ends. Do not forget to try the cucumbers for bitterness, you never know.

Wash the dill, crush the water and chop finely with a knife. We prepare other greens in the same way.

Flatten the garlic cloves with a wide knife. This will make them easier to clean. Grind as convenient. We love to chop the garlic finely so that it feels like it is in the finished dish. But you can skip it through a press or grate it on a fine grater.

How to cut cucumbers for dry pickling

Slicing depends on the time that we are ready to wait until a lightly salted result.

• 15 minutes for salting: cut into thin circles - 0.5 cm.
• 25 min - 1 hour: cut in half lengthways and again in half. We get long quarters, which can be cut in half across again.
• 2 hours or more: salt whole cucumbers or cut a cucumber in half across.

Average time is relative, taking into account our taste for salinity. We advise you to always try and stop or continue the process to your liking.

In the process of salting, we keep cucumbers at room temperature.

After the specified time put in the refrigerator- for cooling before serving or for storage for 24 hours.

We love the fastest first thin circles recipe. Or cubes-quarters, when you have the patience to wait 1-1.5 hours.

How to pickle in a bag

Put salt, herbs and garlic in a bag. If using mustard and other ground spices, mix them with salt first.

We put the cucumbers in a bag and release the air from it. Leave a little for freedom of mixing, close the lock or tie in a knot.

Now gently shake the bag so that the cucumber pieces are mixed with the spices. We leave for the time, which is determined by the cutting (see just above).

Shake the ingredients during salting - 2-4 times!

These 5 minutes of effort will help the cucumbers to salt more evenly. Even if we salt thin circles, we still crush the contents 1-2 times in a short 15 minutes of salting.

At the end of salting out, we try, and not hold it for personal preference.

If not, chill in the refrigerator before serving.

Two important details

Two main details that we figured out while experimenting with the recipe.

1) Do not add a lot of salt at once.

For a small family (3-4 people) - 0.5-1 kg of cucumbers. Even the classic pickling varieties (Nezhinsky, Rodnichok, Far Eastern, etc.) do not crunch so appetizingly after a day of storage in the refrigerator. Of course they stay delicious! And yet, it is precisely the bright crunch that is a necessary highlight in an instant recipe.

2) It is more convenient and safer to use a jar instead of a bag.

A few words about quick salting in a jar.

• Everything is exactly the same plus more convenient to shake (!)
• For 300 g (3-4 vegetables) cucumber slices, a 1 liter can is enough.
• For 1 kg of food in any cut, we take a 3 liter bottle or saucepan.

Recently, we have ceased to dismiss information about the "delights" of civilization. There are many potentially hazardous compounds in plastics.

So this summer, "Long live glass jars!" When filling in a bag, choose the option with a lock made of food grade plastic for freezing.

Health is delicious!