Quick Lightly Salted Cucumbers in a Bag with Garlic and Dill
Incredibly tasty, crunchy, wholesome, and appetizing! Lightly salted cucumbers in a bag with garlic and dill can be made anytime, not only in season. They look great on a festive table, work as a snack for family lunches and dinners - and they crunch so deliciously!
Updated : 16 January, 2026
Easy
More than 1 hour.
Ingredients
1 kilograms
Cucumber
4
Garlic
30 grams
Dill
1 tablespoon
Salt
1 teaspoon
Sugar
3
Allspice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to salt cucumbers in a bag with garlic? Prepare the ingredients. You can use any cucumbers, even large varieties - you’ll just need to cut them. But the tastiest lightly salted cucumbers come from small ones. I made half a batch. Besides allspice, you can use any other spices and seasonings. If you salt cucumbers in summer, dill flower heads (umbels) work especially well - they give a distinctive aroma.
Step 2
Rinse the cucumbers thoroughly under running water; you can even scrub them with a baking-soda brush to remove all dirt. Cut off the ends. If the cucumbers are small, leave them whole. If they’re large, cut them into quarters or more pieces - aim for pieces about 7 cm (about 2 ¾ in) long. Take a clean, sturdy plastic bag of a suitable size and put the prepared cucumbers inside.
Step 3
Rinse the dill well under cold water, then dry it with paper towels or a clean kitchen towel. Extra moisture in the dill will create extra liquid during salting, which you don’t need. Pull the dill sprigs off the thick stems. Finely chop the prepared herbs.
Step 4
Peel the garlic, then slice it. I prefer to cut the garlic into larger pieces so it’s easy to remove later. If you love garlic, you can mince it or press it through a garlic press.
Step 5
Add the chopped dill and garlic to the bag with cucumbers. Add salt and sugar, and add the pepper. You can adjust the amounts of salt and sugar to taste. I used to never add sugar to lightly salted cucumbers - and that was a mistake, because it gives the finished dish a special note. Tie the bag, leaving plenty of air inside. Shake it well from side to side so everything mixes.
Step 6
Place the bag of cucumbers on a plate, because some liquid may be released. Leave the bag at room temperature for 4 hours - that’s enough time to get tasty, crunchy lightly salted cucumbers. Store the finished cucumbers in the refrigerator, but not for long. It’s best to eat them as you make them.
Author note
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