Lightly salted cucumbers in a saucepan in a hot way

Cucumbers cooked in a hot way, I tried it for the first time. Usually I filled them with cold water or even used a dry salting method. I really liked these cucumbers! They turned out to be moderately salty, and, indeed, remained crispy. The only thing is that some cucumbers have changed color a little, I think because of the boiling water, it did not affect the taste at all.
I have given the classic method of salting by the hot method, with the minimum necessary set of products. In principle, dill and salt with sugar are quite enough for salting. But you can also diversify supplements.
To increase the crispness, horseradish leaves are often added to cucumbers, you can also add pieces of peeled root. Additional aroma is given by the leaves of currant, cherry, oak. You can also put dried leaves if you salt cucumbers in winter.
From greens, except dill, take parsley, celery, mint, tarragon, tarragon, anything from your favorite herbs. And it is better to take dill directly with umbrellas, but this can only be done in summer. In winter, take dill seeds.
Mustard seeds, black and red peppercorns, allspice, cloves are well suited for seasonings. I had a set of dry spices for lightly salted cucumbers, these seasonings were present in it.
If you are a lover of spicy, then be sure to add a chopped hot pepper pod.