This recipe for lightly salted cucumbers is a real bomb! Not only do the cucumbers turn out aromatic and crispy, but they are also pickled in literally a couple of hours, while maintaining their color. Pickling lightly salted cucumbers using this recipe is a real pleasure - easy, simple and quick!
Ingredients:
- - cucumbers – 1 kg;
- - salt – 1.5 tbsp. l.;
- - dill – 1 bunch;
- - garlic – 3 – 4 cloves.
Cooking lightly salted cucumbers quickly in a couple of hours:
1. Dry the washed dill and then chop it. Cut the peeled garlic into slices. Place the prepared dill and garlic in a large deep bowl (it is in such a bowl that it will be convenient to mix cucumbers with herbs later).
2. Cut the washed young cucumbers (preferably small in size) into four parts, after cutting off the tails, place them in a bowl with the greens and garlic.
3. Add 1.5 tbsp there. l. salt.
4. Using your hands, mix the cucumbers with dill and garlic well so that the salt is evenly distributed between the chopped pieces.
5. After this, put the future lightly salted cucumbers in a plastic container, cover it with a lid and put it in the refrigerator.
Advice: If you do not have a plastic container, you can put the cucumbers in a bag instead, placing it in a bowl first so that the juice that will drain from the cucumbers does not spill throughout the refrigerator.
6. In just a couple of hours, you can try lightly salted cucumbers. They turn out really lightly salted, crispy and, of course, very aromatic. These pickles should be stored in the refrigerator.
