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!Super-fast lightly salted cucumbers in a jar in 15 minutes - https://enn.washerhouse.com/4471-superskorostnye-malosolnye-ogurcy-v-banke-za-15-minut.html