Lightly salted cucumbers are not just a snack, but a refreshing, light meal rich in potassium, fiber and natural enzymes. If you cook them according to this rustic recipe, they will turn out crispy, flavorful, with a slight salty-spicy note and will be ready in 12 hours instead of two days.
For cooking you will need the following products:
- fresh cucumbers – 1.5 kg
- garlic – 4-5 cloves
- dill with umbrellas – 1 large bunch
- currant or cherry leaves – 4–5 pcs.
- black peppercorns – 10 pcs.
- bay leaf – 2 pcs.
- coarse salt – 2 tbsp. l.
- water – 1 l
First, soak the cucumbers in cold water for 2-3 hours. This will restore their elasticity and remove bitterness. Then wash thoroughly and cut off the ends on both sides, so the cucumbers will be better soaked and remain crispy.
Place in a clean glass jar (2-3 liters) in layers:
- currant leaves, garlic, dill, pepper, bay leaf,
- then place the cucumbers tightly vertically,
- fill with cold brine: 2 tbsp. l. salt per 1 liter of boiled water, cooled to room temperature.
Cover with gauze or parchment and place in the refrigerator. After 12 hours, the cucumbers will be ready: crispy, aromatic, with a slight saltiness. If you want it a little saltier, leave it for 24 hours.
Store in brine in the refrigerator and they will stay crisp for up to 10 days. The main thing is not to use iodized salt or add vinegar.
This appetizer goes perfectly with potatoes, fish, meat, or just black bread and onions.
Question and answer:
Why do lightly salted cucumbers turn out soft?
Due to old cucumbers, iodized salt or warm brine. Use fresh cucumbers for pickling, coarse salt without iodine and cold water.
Do I need to cut the ends of cucumbers for pickling?
Yes. The tips contain an enzyme that causes softness. Removing them is the key to crunch.
