Pickles in a saucepan

This method of pickling cucumbers refers to cold methods. This process takes a little longer than usual, but cucumbers turn out to be more crispy and fragrant.

Pickles for pickling are small and preferably of the same size - in this case they will be evenly salted. In order for them to turn out crispy, pour the vegetables into a basin and pour cold water. Let them stand in the water for a couple of hours. During this time, cucumbers will be saturated with water and will become tighter and suitable for salting.

Next, carefully wash the cucumbers under running water. Cut off the tips from both sides of the cucumber. This is necessary so that they are well salted.

We put clean, water-soaked cucumbers in a saucepan of a suitable size. It is necessary that they are tightly stacked to each other.

Then peel the garlic and disassemble it into cloves.

Wash the dill. Fill the greens with cool, clean water for about 10 minutes, after which we spread it out on a paper towel so that it dries.

Put dill and garlic in a saucepan on top of cucumbers.

Pour water into a separate saucepan, put it on the fire and bring it to a boil. Next, put salt and sugar in a saucepan and wait for them to completely dissolve. Mix everything well. Pickle for cucumbers is ready.

Pour cucumbers laid in a saucepan with fresh, still hot brine. The brine should completely cover all vegetables. Cover the pan with a lid and leave the cucumbers in this position for about 4 hours. During this time, the brine in the pan will finally cool down and the cucumbers will be salted.

Next, we take the pickles out of the pan, put them on a plate and serve them to the table. You can store such cucumbers right in the saucepan that they are salted, but already put in the refrigerator.

Bon appetit!