Lightly salted cucumbers with dill

Step-by-step cooking

1. Step 1:

   

   Prepare the specified ingredients. Cucumbers are better to take young, not too large and watery, with an even whole skin, without spots. Choose cucumbers without bitterness. Vinegar 9%. Salt and sugar approximately, in the future you can change the amount of sugar and salt up or down. Vegetable oil should be chosen odorless. There's a bunch of dill somewhere. Prepare flat dishes.

2. Step 2:

   

   Wash cucumbers under running cold water. Cut off the tips and cut into four pieces along each cucumber. With such slicing, cucumbers will pickle faster and it will be convenient to take them. Put the sliced cucumbers in a bowl. Here I offer two options: put the cucumbers in a plastic bag and marinate in it; the second is to put the cucumbers in a flat bowl in one row (sudok, form).I did it in a bowl and I didn't like that they had to be turned over all the time.

3. Step 3:

   

   Wash and dry the fresh dill greens. Cut fresh dill greens and add to cucumbers. Peel the garlic cloves and pass them through the press. Add chopped garlic to cucumbers and herbs. Add salt, sugar and vinegar. Vinegar is not diluted, you can take a smaller percentage or replace it with lemon juice, but the taste will be different.

5. Step 4:

   

   Mix cucumbers together so that they all end up in the added ingredients. Heat the vegetable oil in the microwave (literally 5-10 seconds) to a temperature of no more than 60 degrees. Pour into the cucumbers and mix. Thanks to the warm oil, the spices will dissolve faster and begin the pickling process.

6. Step 5:

   

   Cover the dishes with cucumbers and leave to cool at room temperature, then put them in the refrigerator for an hour or two, who likes what result. Cucumbers should be turned over several times so that they are marinated completely from all sides.