Quick Pickled Cucumbers in a Bag
A simple and fast way to make crunchy, flavorful cucumbers with garlic and dill. Perfect for a snack or side dish!
Updated : 12 June, 2025
Easy
About 45 min.
Ingredients
500 grams
Cucumber
2 teaspoon
Salt
1 teaspoon
Sugar
0.5 tablespoon
Vegetable oil
0.5 tablespoon
Vinegar 5%
2
Garlic
to taste
Dill
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
If the cucumber skin is not tough, damaged, or bitter, there is no need to peel it. Unless otherwise stated, vinegar in recipes is assumed to be 9% concentration.
Preparation
Step 1
Prepare the ingredients. Any cucumbers will work—small or large—the only difference will be in slicing. Adjust the salt to your taste. Use refined, odorless vegetable oil and 9% table vinegar.
Step 2
Wash the cucumbers thoroughly and dry them—excess moisture will make them watery and less crunchy. Take a sturdy plastic bag. Trim off the cucumber ends and cut them into halves or quarters, depending on their size. If they are very large, cut them into more pieces. Place the cucumbers in the bag. Taste them first to ensure they are not bitter, as bitterness will remain even after pickling.
Step 3
Peel the garlic cloves and slice them into thin rings or chop them finely, depending on your preference. Add the garlic to the bag with the cucumbers.
Step 4
Wash and dry the dill. Chop it finely with a sharp knife and add it to the bag.
Step 5
Add salt and sugar to the cucumbers. Pour in the vegetable oil and vinegar.
Step 6
Twist the bag shut and shake it vigorously, making sure all ingredients mix well. Then tie the bag and place it in the refrigerator.
Step 7
After 30 minutes, the pickled cucumbers will be ready. Take them out and serve. Store any leftovers in the bag in the refrigerator—the longer they sit, the saltier they become. Enjoy!