Hot-Brined Lightly Salted Cucumbers
Cucumbers stay very light and low in carbs, while salt, garlic, and dill build flavor without sugary marinades or starch-heavy additions. This quick hot brine is useful when you want a crisp chilled side or snack by the next day.
Take small cucumbers (1 kg), wash them well, and trim both ends so the brine can move inside faster. Bring water (1 l) to a boil, dissolve table salt (18 g) in it, and let the brine boil actively for about a minute.
Pack the cucumbers into a clean jar or container together with dill (30 g) and garlic (15 g). If you like, add blackcurrant leaves and a little chili pepper for a brighter aroma.
Pour the hot brine over the cucumbers, close the jar, and let it cool completely at room temperature. Then refrigerate it for about 24 hours. The cucumbers should stay crisp while taking on enough salt and aroma by the next day.
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