15-Minute Bag Pickled Cucumbers  

15-Minute Bag Pickled Cucumbers  


–1 kg (2 ⅕ lb) of cucumbers (preferably small gherkins) - 1 chili - 3-4 cloves of garlic - 30 g (1 oz) cilantro (if you don't like cilantro, use dill) - 1 tbsp. sugar - 1 tbsp. salt

Peel the root part of the cilantro. Remove the skin from the garlic. Remove the tail and seeds from the chili and slice into thin slices.

Step 1.

Chop the cilantro. Grate or chop the garlic to your preference. Mix the garlic, chiles and cilantro in a ziplock bag.

Step 2.

Trim the ends of the cucumbers. Slice the cucumbers into spirals using wooden sticks or slit lengthwise at an angle. Add the sugar and salt to the cucumbers in the bag, shake well.

Step 3.

Add the remaining sugar and salt to the cucumbers in the bag. Shake it well for 1-2 minutes. Place the bag in the refrigerator for 20 minutes to 24 hours.

Step 4.

Shake the bag every 15-20 minutes for the first hour.

Step 5.

When the time is up, place the cucumbers on a platter and serve.

Step 6.