The most important secret of the recipe for crispy lightly salted cucumbers, the water for the brine should be cold, then lightly salted cucumbers will be crispy.
Cooking time 30 minutes
Cucumbers 1-1, 5 kg
Boiled water 1 l
Cherry leaves 10 pcs
Currant leaves 10 pcs
Black peppercorns 7-10 pcs
Bay leaf 2 pcs
Head of garlic 1 pc
Dill 1-2 pcs
Salt 2 tbsp l.
Rinse currant and cherry leaves, peel the garlic.
Measure out 7-10 allspice peas and 2 bay leaves.
Add half the leaves, garlic, pepper and bay leaf to a clean jar.
Add the dill whisk.
Wash cucumbers well and cut off the ends.
Put cucumbers in jars.
Add the second half of the leaves on top.
Dissolve salt in cold water.
Pour the brine into the jar and close with a nylon lid. Put the cucumbers in the refrigerator for 1-2 days.
Crispy salted cucumbers are ready. Can be served at the table.