Lightly salted crispy instant cucumbers

Step-by-step cooking

1. Step 1:

   

   Prepare the products necessary for lightly salted crispy cucumbers of instant cooking. The quantity is indicated based on one three-liter jar. The main ingredients are cucumbers, garlic, water and salt. Everything else is a matter of taste. I use a standard set of spices: horseradish leaves, currants and cherries, dill and parsley, a few peas of allspice. For those who like spicy, you can add another spicy capsicum.

2. Step 2:

   

   Cucumbers are very carefully washed. Before cooking, you can even soak cucumbers for 2 hours in cold water. This will restore their elasticity, nourish cucumbers with moisture. As a result, you will get hard and crispy lightly salted cucumbers. We cut off the tails. We put the water for the brine to boil. Dissolve 3 tablespoons in boiling water without a slide of salt. This time I decided to add a little sugar and allspice. Leave the brine to cool slightly.

3. Step 3:

   

   A three-liter jar of mine with soda. We put half of the washed leaves of currants and cherries, half a horseradish leaf, dill and parsley, chopped garlic on the bottom of the jar. It's better to use dill umbrellas, but I didn't have them. If you do not have currant and cherry leaves, you can add bay leaf for flavor.

5. Step 4:

   

   Next, put cucumbers in a jar.

6. Step 5:

   

   And the second half of the greenery and leaves.

7. Step 6:

   

   Pour hot brine. The brine should not be too hot, try with your finger. If the finger does not burn much, then the brine is at the right temperature. Otherwise, our cucumbers will cook and turn yellow. Cover with a lid and leave to cool completely. When they cool down completely, you can eat. But in order for the lightly salted cucumbers to become crispy, they need to be put in the refrigerator overnight.