Quick Pickled Cucumbers in 30 Minutes

A snack that will captivate you the first time! Everyone will be delighted! Quick pickled cucumbers are made in a regular bag in 30 minutes. Unlike traditional lightly salted ones, table vinegar is added to them, which gives the cucumbers a pickled taste. These cucumbers can easily be made just before dinner.
cook time: 30 min
Ruby Colston
Quick Pickled Cucumbers in 30 Minutes

Nutrition Facts (per serving)

35
Calories
2g
Fat
4g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Garlic 2 clove
Salt 2 tsp
Sugar 1 tsp
Table vinegar (9%) 0.5 tbsp
Vegetable oil 0.5 tbsp
Dill to taste
cucumbers 500 g

Recipe instructions

Step 1

Step 1
How to quickly pickle cucumbers with garlic, dill and vinegar in a bag? Prepare your food. Any cucumbers will do — both small and large, the only difference will be in the cutting. You can adjust the amount of salt to your taste. Take refined, odorless oil. Vinegar — table grade, 9 percent.

Step 2

Step 2
Wash the cucumbers well and then dry — excess moisture will make them watery and not so crispy. Take a thick plastic bag. Cut off the ends of the cucumbers. Cut them into 2 or 4 pieces, depending on size. If the cucumbers are very large, then cut them into more pieces. Place the sliced cucumbers in a bag. Be sure to try them first to see if they are bitter — such cucumbers will remain bitter.

Step 3

Step 3
Peel the garlic cloves and cut into thin rings. Or smaller, whichever you prefer. Place the garlic in a bag with the cucumbers.

Step 4

Step 4
Wash and dry the dill. Cut it finely with a sharp knife. Place the chopped dill into the bag as well.

Step 5

Step 5
Add salt and sugar to the cucumbers. Pour in vegetable oil and vinegar.

Step 6

Step 6
Wrap the bag and vigorously shake it, moving the cucumbers with your hands so that all the ingredients are well mixed. Then tie the bag and put it in the refrigerator.

Step 7

Step 7
In half an hour, the pickled cucumbers will be ready. Take them out and serve them to the table. Re-tie the remaining cucumbers in the bag and put them in the refrigerator. The longer they sit, the saltier they become. Bon appetit!

Additional rubrics

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