These crispy, aromatic lightly salted cucumbers are an indispensable snack on any table.
Cooking time 20 minutes
Fresh cucumber 6 pcs
Currant leaves 4 pcs
Cherry leaves 4 pcs
Dill 2 pcs
Garlic clove 2 pcs
Black peppercorns 5 pcs
Salt 2 tbsp l.
Boiled water 1 l
Do not chop or tear the currant and cherry leaves.
Place on the bottom of the can.
Wash the cucumbers well and cut off the ends.
Put in a jar.
Dissolve salt in water. Add peppercorns.
Pour into a jar so that the liquid covers all the cucumbers. Put peeled and coarsely chopped garlic cloves on top.
Close with a nylon lid.
Let stand for a day at room temperature and lightly salted cucumbers are ready.