Delicious, crispy lightly salted cucumbers. The most important secret of cooking lightly salted cucumbers is that the water for the brine must be cold. Then lightly salted cucumbers will be crispy.
Cooking time 30 minutes
Cucumbers 1-1, 5 kg
Boiled water 1 l
Cherry leaves 10 pcs
Currant leaves 10 pcs
Black peppercorns 7-10 pcs
Bay leaf 2 pcs
Head of garlic 1 pc
Dill umbrellas 1-2 pcs
Salt 2 tbsp l.
Rinse currant and cherry leaves, peel the garlic.
Measure out 7-10 allspice peas and 2 bay leaves.
Add half the leaves, garlic, pepper and bay leaf to a clean jar.
Add dill whisk to the jar.
Wash cucumbers well and cut off the ends.
Put cucumbers in jars.
Add the second half of the leaves on top.
Dissolve salt in cold water.
Pour the brine into the jar and close with a nylon lid. Put the cucumbers in the refrigerator for 1-2 days.
Lightly salted cucumbers are ready. Can be served at the table.