Erythritol, Black pepper, Cucumbers, Garlic, Dill, Cooking salt
Slice: 10 min, Let it stand: 30 min, Mix: 10 min, Chill in the refrigerator: 3 h
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First, thoroughly rinse the cucumbers (1 kg) under cold water, making sure to cut off the ends on both sides. This will help avoid bitterness in the finished dish.
Then, place the cucumbers in a bowl and cover them with cold water. Let them sit for 30 minutes to several hours to make them crisper.
Meanwhile, prepare a marinade bag. Place pre-chopped dill (5-6 sprigs), garlic (5-6 cloves), salt, erythritol (1/2 tsp), and black peppercorns (5-6 pieces) into it.
Mix all the ingredients well.
After that, dry the cucumbers with a paper towel and transfer them to the bag with the prepared mixture.
To help the cucumbers marinate faster, you can cut them in half.
Seal the bag by tying it or zipping it closed, and shake it well to coat the cucumbers with the mixture.
Place the bag in the refrigerator for 3 hours. If you cut the cucumbers in half beforehand, you can shorten the time to 30 minutes.
