Quick Lightly Salted Cucumbers
Description
A simple preservation recipe. Add aromatic herbs and spices to taste—whatever you like best. Black currant leaves work well for salting, as do horseradish leaves and roots; some people also add oak leaves and cherry leaves. Use whatever you prefer—the essentials are dill, garlic, and whole black peppercorns.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Wash the freshly picked cucumbers and trim a little from both ends.
- 3
Step 3
Line the bottom of any convenient non-reactive container with half of the dill umbels and cherry leaves, garlic flattened with a knife (skins on), and coarsely crushed pepper.
- 4
Step 4
Arrange the cucumbers, alternating the rows in a checkerboard pattern. On top, add the remaining herbs and garlic.
- 5
Step 5
Bring salted water to a boil. Let it cool slightly.
- 6
Step 6
Pour very hot brine over the cucumbers.
- 7
Step 7
Cover the top with a plate or lid so the cucumbers are fully submerged in the brine and do not float.
- 8
Step 8
Salt for 4 hours. It’s ready to serve! But if you chill it a little in the refrigerator, it will taste even better.
- 9
Step 9
Jars are sealed. Store for winter.