Lightly salted cucumbers
Description
A winter preserve made at home. Take the cucumbers out and put new ones into the ready brine instead. You can add sliced hot pepper or black peppercorns to the cucumbers. Lightly salted cucumbers are used as a snack, in salads, and as a base for various sauces. See the step-by-step recipe to learn how to make them. The recipe comes from many years of cooking experience, so don’t worry—the cucumbers will turn out just right :) Serve at the table or store in the pantry.
Instructions
- 1
Step 1
1. Wash the cucumbers, trim the ends, place them in a bowl, and cover with cold water. Let stand for two hours.
- 2
Step 2
2. Peel the horseradish root and garlic, rinse the dill sprigs and horseradish leaves. Chop the garlic and horseradish into small pieces.
- 3
Step 3
3. At the bottom of the pot or jar in which you will salt the cucumbers, place part of the prepared garlic, horseradish, and dill. On top, arrange one layer of cucumbers, then repeat the procedure. Continue layering all the cucumbers, alternating them with the greens and garlic.
- 4
Step 4
4. Prepare brine from water and salt. Use enough water to fully cover the cucumbers. The ratio is two tablespoons of salt per liter of water. Pour the brine over the cucumbers. Regarding the water: you can pour hot or cold brine over the cucumbers. If you use hot brine, you'll have lightly salted cucumbers in just one day. Cold brine will stretch the process to three days.
- 5
Step 5
5. On top, cover the cucumbers with horseradish leaves, a plate, and a weight. Let stand for 1 day to 1 week (depending on the chosen brine temperature).