Lightly salted cucumbers
A source of vitamins, minerals, and antioxidants, lightly salted cucumbers promote digestion and support water balance. Their fresh taste and crunchy texture make them a great addition to any dish.
Roman Klymenko
15 years on low-carb nutrition
Thoroughly wash the cucumbers (1 kg). Cut off the ends, then place the cucumbers in cold water for a few hours.
Prepare a large pot: place at the bottom
- dill with stems and umbrellas (3 sprigs);
- currant leaves (2 pcs);
- bay leaf (1 pcs);
- black peppercorns (2-4 pcs);
- garlic (6 cloves, halved).
Currant leaves enhance the flavor of the cucumbers and help maintain their crunchiness.
If unavailable, black currant leaves can be substituted with cherry, horseradish, oak, or grape leaves.
If none of these are available, add horseradish root or more garlic.
After that, carefully place the cucumbers in the pot. On top, place the remaining currant leaves (1 pcs) and dill (3 sprigs).
Now let’s prepare the brine. Boil water and add one heaping tablespoon of salt for each liter.
Mix well until the salt is completely dissolved.
Then pour the hot brine (after boiling, turn off the heat and wait 10 minutes) over the cucumbers, keeping them covered.
Cover the pot with a plate, place a weight on it if necessary, and leave it on the table.
Salting time: 16-20 hours.
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