A quick recipe for making delicious lightly salted cucumbers in a jar.
Cooking time 30 minutes
Water 1 l
Cucumbers 1 kg
Dill 1 bunch
Horseradish leaves 5-6 pcs
Currant leaves 5-6 pcs
Garlic clove 3-5
Black peppercorns 5-7 pcs
Bay leaf 1-2 pcs
Salt 2 tbsp l.
Sugar 1 tsp
Wash cucumbers well.
Rinse and dry greens.
Place half the leaves and garlic slices at the bottom of the jar.
Add allspice peas and bay leaves.
Cut the tails of the cucumbers and cut into halves.
Finely chop the rest of the greens, garlic and all the dill for backfill.
Put in layers in a jar, alternating cucumbers with herbs and garlic.
In cold boiled water, dilute salt and sugar, at the rate of 2 tbsp per 1 liter of water. tablespoons of salt and 1 teaspoon of sugar.
Pour the brine into the jar to the top, cover with a lid and refrigerate for 12 hours.
Put the ready-made cucumbers on a dish and serve.