Lightly salted cucumbers in a bag with garlic. Pickling cucumbers in a plastic bag

Juicy, crispy lightly salted cucumbers- a simple, budget-friendly and everyone’s favorite snack that can be prepared in a few minutes from available ingredients.

There are many recipes for preparing lightly salted cucumbers, but today, I propose to prepare lightly salted cucumbers in a bag with garlic, since this option can easily be called one of the simplest, fastest and most convenient. This cooking method is also known as the “dry”, “cold” method of preparing lightly salted cucumbers, due to the absence of the need to prepare the brine and the fact that the cucumbers are not heat-treated.

Cucumbers prepared according to this recipe turn out to be very crispy, aromatic, juicy and tasty, since they are actually salted in their own juice, with the addition of fresh dill, garlic and spices. Due to the speed of their preparation, lightly salted cucumbers in a bag compare favorably with pickled cucumbers. If the latter usually have to wait from several days to a week, then lightly salted cucumbers can be served to the table within a few hours.

Ingredients

cucumbers 600 g
dill 30 g
garlic 3 cloves
hot peppers 5 g
salt 15 g (2/3 tbsp)
currant leaf 1 PC.
sugar 4 g

To prepare the appetizer, choose cucumbers with tubercles on the skin and approximately the same size, so that all cucumbers are equally salted in the same amount of time. Lumps on the peel indicate that the cucumber variety is suitable for pickling, unlike smooth, salad cucumbers.

Speed of cooking is one of the advantages of this recipe. Therefore, in order for the appetizer to be ready within a few hours, it is better to use small or medium-sized cucumbers, up to 10 cm long.

Currant leaves contain a lot of vitamin C, which is known to be the strongest antioxidant. Blackcurrant leaves contain a lot of tannins, which prevent cucumbers from becoming soft, but create their crunch, which is so beloved by many. And most importantly, currant leaves contain a powerful disinfectant that even kills E. coli.

The presence of hot pepper and cherry leaf is not necessary, but desirable. These components do not significantly affect the taste of cucumbers, since they are used in small quantities, but, as befits seasonings, they give the snack a light but very appetizing flavor. Instead of currant and cherry leaves, you can add a small horseradish leaf.

The number of servings depends on the appetite of the eaters. In my case, 600 grams of cucumbers = 6-7 cucumbers, 9-10 cm long. I cook for 2-3 people, and so that I can eat the cucumbers at once or within 24 hours.

Preparation

Prepare the ingredients.

Wash the cucumbers thoroughly, place them in a deep container, fill them with cold water and leave them at room temperature for 1-2 hours. During this time, having absorbed a little water, the cucumbers will restore lost moisture and become elastic, juicy and crispy. If you use cucumbers freshly picked from the garden for cooking, you can skip this step and go straight to the next one.

When the cucumbers are steeped, drain the water, cut off the pointed ends of each cucumber on both sides and often pierce the peel along the entire perimeter - this will speed up the cooking process and help the aromas and tastes of the seasonings to better permeate the cucumbers. The most convenient way to pierce cucumbers is with a regular fork. I make 4-6 punctures with a fork on each side of the cucumber, trying to ensure that the tines of the fork not only pierce the peel, but also reach the core (seed part) of the cucumber. During the infusion process, the holes will close and become completely invisible.

Let's prepare the aromatic ingredients. Peel the garlic cloves and cut into thin slices. Cut the bottom part of the hot pepper pod into thin rings 2-3 centimeters. Remove the pepper seeds, if any. Wash and dry the dill, cherry and currant leaves (if used). Finely chop the dill. I usually only use the top part of the bun. I make an exception only for homemade, sun-grown dill, since such dill has very fragrant hard stems (the lower part of the bunch) and it would be a shame to simply throw them away. Such stems can also be added to cucumbers, but either whole or very coarsely chopped. So, they will give their aroma to the cucumbers, but at the same time they will be easily distinguishable in the bag, and they can be easily separated before serving the snack.

We place the prepared cucumbers in random order in a clean, durable, solid bag intended for storing food products. In my experience, it's best to use snap-on freezer/storage bags because the bags are strong and airtight, and we want all the juice the cucumbers release to stay inside the bag.

Add chopped dill, garlic, hot pepper, cherry and currant leaves (if used), as well as salt and, if desired, sugar to the bag. A small amount of sugar will help highlight and enhance the flavors of all other components. Please note that you need regular table salt. With the addition of sea salt, iodized salt or various flavored salts, there is too high a chance of either under-salting or over-salting the cucumbers, and besides, the cucumbers can become soft.

Having placed all the components, we crush the bag to release excess air and seal it tightly. After which, vigorously shake and turn the bag of cucumbers over for 2-3 minutes so that the seasonings are evenly distributed. Leave the bag in the kitchen for 1 hour. During this time, turn over and shake the bag 3-4 more times (once every 15 or 20 minutes). Within half an hour, even through a hermetically sealed bag, the seductive aroma of garlic and dill will be felt.

After an hour, cucumber juice will collect inside the bag. Now shake the bag thoroughly again, and then put it in the refrigerator for another 3-4 hours. In fact, the cooking process is complete, now all that remains is to wait. During the infusion time, at least 1-2 times an hour, passing by the refrigerator, turn the bag over to the other side and shake it, mixing the contents. This speeds up the cooking process and allows the cucumbers to salt evenly. The degree of salinity of cucumbers increases gradually and directly depends on the time of their infusion. Having prepared the first, test batch of cucumbers, you can further adjust the taste of the snack to your preferences, if necessary, slightly increasing or decreasing the infusion time of the cucumbers.

Ready. It is best to serve crispy, flavorful cucumbers immediately to the table. And if stored, then no more than 1 day and certainly in the refrigerator, on the coldest shelf (usually the one closest to the vegetable section). With longer storage, cucumbers will not spoil in the usual sense, but will gradually become more and more salty, and then over-salted. In the photo, in the cross section, you can see cucumbers 9-10 cm long after 5 hours of infusion in the refrigerator. After 4 hours, cucumbers of this size are usually well salted around the edges, but the very center of the seed part may be unsalted to taste. Smaller cucumbers can be tasted after 3 hours. Cook and crunch delicious lightly salted cucumbers to your heart's content! Bon appetit!

Summer is the season for lightly salted cucumbers. Lightly salted cucumbers differ from pickled cucumbers in terms of preparation time and pickling method. Some people make them, some make them hot. And I make it without brine at all, using the dry method - in a bag. This recipe has been known for a very long time. It is especially relevant for summer cottages and for trips to nature. This is the way I make cucumbers at work, in the office. The aroma is indescribable! Even in winter, whenever you want, you can make quick lightly salted cucumbers from greenhouses. This recipe is for those who don’t like to wait long, because the cucumbers are ready in just a few hours. Such cucumbers are not stored for long in the refrigerator, but usually they do not sit stale and are eaten very quickly. The recipe for cucumbers in a bag is simple and easy, not requiring much effort; anyone can pickle cucumbers according to this recipe.

Ingredients:

1 kg cucumbers
1 level tablespoon of coarse salt.
a bunch of dill (you can take both greens and umbrellas)
3-5 cloves of garlic, more is possible, the cucumbers will only be more flavorful

Preparation of lightly salted cucumbers in a bag:

Wash the cucumbers well and cut off their ends. This way the cucumbers will be salted faster.

Wash the dill and cut it. Peel the garlic cloves, chop finely or pass through a press, this will be even more fragrant.

Place cucumbers, salt, dill, and garlic in a new plastic bag. We tie the bag and shake vigorously so that the salt and spices are well distributed inside the bag.

All! There is no need to do anything else!

We leave the cucumbers on the table for three hours, and then put them in the refrigerator. Or you can immediately put it in the refrigerator. To be on the safe side, so that the brine, which will be in small quantities, does not leak out, you can put the cucumbers in a second bag, or put them on a plate.

After five hours, the lightly salted cucumbers in the bag can already be eaten. Ideal with new potatoes. They also go well in salads.

I usually do it at night. It is best to salt cucumbers after a day or two. The cucumbers are strong, crispy and very tasty.

They should not be stored in the refrigerator for more than a week, but you will eat them sooner. This method is not suitable for harvesting for future use for long-term storage. When you eat it, you'll make more.

For men, you can add a piece of chopped red hot pepper, just a little, it will give the cucumbers additional piquancy.

Crispy cucumbers and bon appetit!!!

We thank Oksana Baibakova for the recipe with photos!

Sincerely, .

Do you know that:

A new product from American developers is the Tertill robot, which weeds weeds in the garden. The device was invented under the leadership of John Downes (creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving over uneven surfaces on wheels. At the same time, it cuts off all plants below 3 cm with the built-in trimmer.

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” that is, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

Oklahoma farmer Carl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selecting the most colored ordinary varieties and crossing them.

In Australia, scientists have begun experiments in cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

Everyone knows perfectly well that lightly salted cucumbers are an excellent snack for any occasion. And you can serve such food with potatoes, any kind, fried or boiled. Also for kebabs, and other delicious dishes, not to mention, of course, low and high ABV drinks. For them, they will be doubly good.

There are a lot of options for preparing this dish. And as soon as cucumbers begin to appear in their own beds, people, having eaten their fill of fresh ones, immediately try to do something with them. They are mainly salted, pickled, and preserved. In this article we will look at instant recipes in a package. This salting method is considered the most popular. Because it can be done not only at home, but also at work, at the dacha, on a trip or on a picnic, and it won’t take you much time.

By the way, I recently looked on the Internet for options on how to make them lightly salted. And before writing my recipes, I found an amazing article on a culinary blog https://karamellka.ru/malosolnye-ogurcy-v-pakete.html. In general, if you are interested, you can take a look.

This method has become quite popular. Since it is quite fast, more and more housewives are using it. And, if you have never made cucumbers using it, then it’s time to catch up. After all, in fact, you haven’t tried delicious cucumbers yet.

Ingredients:

Cucumber – 1 kg;
Salt – 1 tbsp. l.;
Dill – 1 bunch;
Parsley - 4 sprigs;
Garlic – 5 teeth;
Polyethylene bag – 2 pcs.

Preparation:

1. The first thing we always do is prepare all the products. Wash, clean, dry.

2. Cut off the ends of the cucumbers and put them in a bag.

It is better to take vegetables of the same and small size so that they are salted at the same time.

To make the process go faster, make punctures with a fork along the entire green beauty.

3. Now let's move on to the greens. Finely chop the dill and parsley. We put it there too.

By the way, there is no need to throw away the stems. Everything comes into play here!

4. Now pour the salt into the bag.

5. The garlic can be finely chopped, but I decided to squeeze it through a press directly into the bag.

6. Now we tie the polyethylene so that there is air in it. Let's put it into one more. Mix everything well. During this process, the cellophane may tear and the juice may leak out. This is why we take two.

7. Place the bag in the refrigerator for four hours. It needs to be shaken periodically. Then we take it out, cut it and serve it on the table.

Crispy lightly salted cucumbers with garlic and dill - quick recipe

Many methods use basically the same products, but in this one we will add hot peppers. This is for those who like it spicy. Of course, if you don’t add it, it won’t be a big deal, because it’s not for everyone.

Ingredients:

Cucumber – 8 – 10 pcs.;
Garlic – 3 cloves;
Hot pepper – 1/2 pod;
Dill – 1 bunch;
Salt – 1 tbsp. l.;
Sugar – 1 tsp;
Ground coriander – 1 tsp;
Bay leaf – 1 pc.;
Package – 1 pc.

Preparation:

1. Place the cucumbers in a large cup and fill with water. We leave them for one hour.

This is done if your vegetables are flabby. After this procedure, they are saturated with water and become crispy again.

2. We take them out and rinse them. We cut off the ends from them. Cut them lengthwise into four pieces. Immediately put it in a bag.

3. Dill can be chopped with a knife or scissors. But in this method I will simply tear it with my hands.

4. We will also cut the hot pepper.

5. Squeeze the garlic through a press directly into the bag.

6. Pour salt, sugar, coriander into the contents and break the bay leaf with your hands. We tie the ends and shake well to mix the contents. Place in the refrigerator for 20 - 30 minutes.

You can add any spices, as well as herbs. This snack is perfect not only for any drinks, but also for dishes.

Cucumber recipe in 5 minutes

This option is suitable for those who have unexpected guests. Although no, you can still use it every day. For example, you decide to cook boiled round potatoes for dinner. fried it in oil and sprinkled with dill. What can you eat it with? That's right, now let's quickly prepare some salt.

Ingredients:

Cucumber – 6 pcs.;
Garlic – 3 cloves;
Dill – 1 bunch;
Salt – 1/2 tbsp. l.;
Package – 1 pc.

Preparation:

For this recipe, vegetables can be any size or variety.

1. First, the usual preparation. Wash the vegetables along with the herbs and dry them a little with a paper towel.

2. Cut off the ends of the cucumbers. Now, for quick cooking, cut them into slices about 5 mm thick.

The salting time depends on the size and thickness. The smaller the faster.

Put it straight into a bag.

3. Now peel the garlic. It can be passed through a press or grated on a fine grater. I decided to chop it with a knife. We also send it to vegetables.

4. Also try to chop the dill finely. This way it will release its aroma and taste faster.

5. Add salt and tie the polyethylene. Shake it well and put it in some container. You can open it and eat right away.

If you couldn’t immediately empty the contents of the bag, you don’t need to throw it away. Just put it in the refrigerator until your next meal. After steeping, they will taste even better.

Lightly salted cucumbers in a bag for 2 hours in the refrigerator

I really wanted some tasty and salted cucumbers, but doing it the usual way took quite a long time. I really don't want to wait. It is this method that will delight us with deliciousness in a couple of hours.

Ingredients:

cucumber – 8 pcs.;
Garlic – 1 head;
Dill – 1 bunch;
Salt – 1 tbsp. l.;
Sugar – 1 tbsp. l.;
Bag – 1 pc.

Preparation:

1. Wash the cucumbers thoroughly and dry them a little with napkins, because we don’t need plain water when pickling. Now we cut off the ends and make 3 - 4 cuts along the entire length of the cucumbers. Immediately put them in a bag.

2. Finely chop the dill. They mostly use umbrellas, but we need greens without stems. We send to the green ones.

3. Now it’s the garlic’s turn. Naturally we clean it. It must be cut into slices. No need to grind too much. We put it there too.

4. Now add salt and sugar to the contents. We tie the bag and shake it well to mix everything. Place in the refrigerator for 2 hours.

I almost forgot, the bag must first be placed on a plate. This is to prevent the resulting juice from dripping onto the shelf.

After the time has passed, we take it out, cut it and try it. Or maybe it’s not necessary to grind it. Perhaps you want to eat the whole one?!

Video recipe for preparing cucumbers using the dry method

Using this method, the appetizer will be prepared quite quickly, in about 30 minutes. The composition is slightly different, but basically the author adds various herbs: dill, currant and horseradish leaves, as well as tarragon. Since the cucumbers are cut quite finely, it is precisely due to this that the speed of pickling is obtained.

As I already said, you don’t have to eat everything at once or throw away the leftovers. If you have made a lot, you can always tie the bag and put it in the refrigerator. There they will be salted and saturated with aromas even more. Then you can finish them the next day. It is possible that after this time you will like them even more.

We shared these recipes with you that are so easy and, most importantly, do not take up a lot of your time. I hope some of them are useful to you, and perhaps you have already used them. But still, I always appreciate your attention. Therefore, write to us in the comments about what you liked or didn’t like, ask questions, which I will try to answer. See you soon!

Life, including culinary life, does not stand still, new cooking technologies are emerging, and today we will talk about an interesting way of dry pickling cucumbers - in bags. By the way, you can buy bags with a zip lock on sale - this is very convenient, because... the whole process will be airtight and neat.

I would like to give some advice right away:

choose not greenhouse, but ground cucumbers that have prickly pimples on the surface. They turn out crispier.
If the vegetable is not from your garden and you are afraid of nitrates, you can soak it in lightly salted water for an hour. To do this, you need to cut off the “butts” of the fruit. Just add a pinch of salt per liter of water.
Cucumbers pre-soaked in very cold water are crispier.
The finer you cut the vegetable, the faster it will be salted. Thus, a whole fruit can be cooked for up to 12 hours, cut into 4 parts will be ready in 1-3 hours. And cut into circles you can eat in just 15 minutes.
Make cuts or punctures in whole fruits with a knife, this will speed up the process of salt penetration.
If you add your favorite seasonings (cumin, coriander), it is better to first mash them in a mortar, then the seasonings will quickly release their essential oils to the rest of the ingredients.

The fastest recipe in 5 minutes

Let's start with the fastest cooking recipe. You can call it “guests on the doorstep.” We will cut the cucumber into slices, so the pickling process will go very quickly, and the guests will not even guess that 10 minutes ago it was a completely ordinary cucumber). Of course, you can increase the salting time - experiment. Each of us has our own taste preferences.

Cucumbers – 6 pcs.
Garlic – 2 cloves
Peppercorns – 0.5 teaspoon
Bay leaf – 2 pcs.
Salt, sugar - 1 teaspoon each
Food package

1. Place bay leaf and pepper on the bottom of the food bag. Bay leaf can be broken into pieces with your hands.

2. Cut the cucumbers into slices 0.5 centimeters thick, crush the garlic or finely chop it.

3. Place all the ingredients in a bag, pour salt and sugar into it.

4. We tie our packaging, releasing excess air from it.

5. Rub the contents of the bag with your hands for 1-2 minutes, then let it brew for 5 minutes.

6. Unpack and serve.

Attention! To enjoy crispy cucumbers, you need to cook them before serving. Bon appetit!

Recipe for 2 hours in the refrigerator

One of my favorite summer recipes, the cucumbers cook for 3 hours and stay crispy. Add seasonings to your taste and create your own culinary masterpiece).

To prepare we will need:

Cucumbers – 1.2 kg.
Garlic – 3 cloves
Dill – 1 bunch
Coriander – 1 teaspoon
Bay leaf – 1 pc.
Red hot pepper – 1 small piece of pepper
Salt – 1 tbsp. spoon
Sugar – 0.5 teaspoon
Food bag (preferably with a zipper)

Attention! We cut off the ends of cucumbers, because nitrates accumulate in these places.

We use table salt, food grade salt, and coarse salt. Iodized salt makes vegetables soft.

If you need to speed up the pickling process, cut the fruits into smaller pieces or make punctures in them with a knife.

1. Place the cucumbers, cut in half or into 4 parts, into a bag, add chopped dill, red hot pepper (a small piece), and crushed garlic.

2. Grind the coriander seeds in a mortar to release their aroma. We break the bay leaf into small pieces with our hands.

3. Combine the ingredients, add salt and sugar. Close the bag with a zipper, mix well and shake the contents.

4. Leave to lightly salt at room temperature for 30 minutes.

5. After half an hour, place the bag of cucumbers in the refrigerator for 2 hours.

We got very crispy and very flavorful cucumbers. Bon appetit!

How to quickly cook lightly salted cucumbers in a bag with vinegar and vegetable oil

Spicy snack cucumbers. In this recipe we will use vinegar, it can be apple, wine or regular. You can reduce its quantity.

I’ll share with you an interesting trick: to eat garlic and avoid garlic breath, remove the core from the clove. It contains oils that flavor our breath. You can eat a walnut after garlic, it blocks the smell.

To prepare we will need:

Cucumbers – 2 kg.
Garlic – 2 cloves
Dill – 1 bunch
Dill umbrellas – 2 pcs.
Currant leaves – 3 pcs.
Vinegar – 1 tbsp. spoon
Salt – 1 tbsp. spoon
Sugar – 1 tbsp. spoon
Food package

Important! To get crispy cucumbers, you must first hold them in very cold water for 1-2 hours. And, of course, the fruits themselves should initially be fresh and elastic.

1. Cut the fruits lengthwise into 2 parts, having previously removed the “butts” on both sides.

2. Chop the dill and garlic and place it together with all the other ingredients in a ziplock bag. You can, of course, use other packages, but these are more convenient.

3. We also add currant leaves and dill umbrellas to the rest of the ingredients.

4. Add vinegar, oil, salt, sugar.

5. Mix everything well several times, shaking the bag of cucumbers. Place everything in the refrigerator for 5 hours.

6. During the entire pickling process, shake the cucumbers every hour so that they are salted evenly. We enjoy delicious vitamin-rich food without heat treatment.

Instant mustard recipe

Lightly salted cucumbers with mustard are very tasty and crispy. In this recipe we will use dry mustard powder. Let’s also add vinegar, vegetable oil, dill, garlic - in general, the result will be simply delicious).

To make the cucumbers firm and crunchy, first soak them in very cold water for a couple of hours.

To prepare we will need:

Cucumbers – 1 kg.
Garlic – 3 cloves
Hot pepper – 0.5 pcs.
Dill, parsley - 1 bunch each
Dry mustard – 1/2 teaspoon
Allspice peas – 5 pcs.
Sunflower oil – 5 tbsp. spoons
Wine vinegar or 6% – 2 tbsp. spoon
Coarse regular salt - 1 tbsp. spoon without top
Sugar – 1 tbsp. spoon

1. Cut off the tails of the cucumbers on both sides and cut them into 4 parts so that the salting process goes faster and more evenly.

2. Garlic, hot pepper, herbs - chop and put in the same bag. We also send dill umbrellas there and make sure that the sharp stems do not pierce the polyethylene.

3. Pour out the mustard and pour out the oil. You can use any vinegar, or you can not use it at all.

4. Add salt and sugar, tie up our plastic wrap, leaving room in it to mix the contents freely.

5. To be on the safe side, place the bag in a bowl and keep it at room temperature for 1 hour, and then shake it again and put it in the refrigerator.

6. You can eat it after 2 hours, but it tastes best after 8 hours. The cucumbers are aromatic and have a very tempting crunch. Bon appetit!

Video recipe for cooking lightly salted vegetables in a bag

At the end of the article I want to give you a very unusual recipe. In it we will add zucchini and tomatoes to the cucumbers. There will be a lightly salted vegetable salad. A very unusual dish and quite original in taste. Be sure to try it, because it’s not at all difficult to make, and the result will surprise both you and your guests.

To prepare we will need:

Cucumbers – 300 gr.
Zucchini – 300 gr.
Tomatoes – 300 gr.
Garlic – 3 cloves
Dill – 1 bunch
Salt – 1 teaspoon
Food package

1. Peel the zucchini and chop finely as for a salad.

2. We also cut tomatoes, cucumber, garlic, dill as for salad and unload them into a ziplock bag.

3. Mix everything well and place in the refrigerator, stirring occasionally, for 12 hours.

Bon appetit!

By the way, polypropylene film is absolutely safe for human health, therefore it is used to preserve food for a long time. BOPP bags for food products are used for packaging bakery products, vegetables, and herbs. Such packaging does not allow or accumulate foreign odors and increases the shelf life of products.