There are quite a few recipes for pickling lightly salted cucumbers, and sometimes choosing the perfect one is incredibly difficult. If you want cucumbers to quickly (literally in a couple of hours) become lightly salted, while still being aromatic and crispy, then you can safely prepare them using this simple recipe. Due to the fact that cucumbers are cut into several parts, they are salted very well and quickly, while retaining their light saltiness for quite a long time (about a week).
Ingredients:
- - salt – 1.5 tbsp. l.;
- - dill (without umbrellas) – ½ bunch;
- - cucumbers – 1 kg;
- - garlic – 3 – 4 cloves.
Cooking cucumbers in a saucepan:
1. For pickling, soak the cucumbers for half an hour in cold water (so that they remain crispy), then wash them thoroughly and cut into small cubes (quarters). Place the chopped cucumbers in a saucepan.
2. Peel the garlic cloves and cut into thin slices, and wash the fresh dill (without umbrellas), shake several times to remove excess moisture, and chop. Add chopped dill with garlic to the pan with future lightly salted cucumbers.
3. Pour 1.5 tablespoons of coarse table salt there.
4. Mix the chopped cucumbers with herbs and salt thoroughly several times (preferably with your hands) so that the vegetables are evenly salted.
5. Cover the pan with a lid and place the cucumbers in the refrigerator to pickle. After two to three hours, the fragrant and crispy lightly salted cucumbers are ready. It is noteworthy that cucumbers retain their saltiness for one week. It is advisable to store lightly salted cucumbers in a saucepan in the refrigerator for no more than two weeks.
Bon appetit!
