Lightly salted cucumbers in a saucepan crispy

Step-by-step cooking

1. Step 1:

   

   Prepare the products that you will need to cook lightly salted cucumbers in a crispy saucepan. Cucumbers are needed (any, even substandard, hooked, yellowish ones will be used), water, salt, granulated sugar, garlic cloves and a set of greens are also needed. Dill is required - more precisely, umbrellas of dill, everything else is possible and optional. I also took currant leaves.

2. Step 2:

   

   Pour water into a saucepan, add salt and granulated sugar. Bring to a boil and set aside with the lid slightly ajar.

3. Step 3:

   

   Put the thoroughly washed dill and currant leaves on the bottom of the pan (about 2.5- 3 liters in volume). Arrange the coarsely chopped garlic.

5. Step 4:

   

   Rinse the cucumbers thoroughly, cut off the tips of each. Large cucumbers can be cut into 2-4 pieces lengthwise. Place the prepared cucumbers tightly in a saucepan.

6. Step 5:

   

   Pour the pre-prepared still hot brine. When the cucumbers in the brine cool down to room temperature, cover with a flat plate and press down with something heavy so that the parts of the cucumbers protruding from the brine are also salted. On top of the cucumbers, instead of a plate, you can put large horseradish leaves. Overnight, let the cucumbers stand at room temperature, and then put them in the refrigerator.

7. Step 6:

   

   In a day or two cucumbers can be tasted. The longer they stand, the more salty they will become. To make cucumbers evenly salted, choose fruits of approximately the same size or cut large ones.