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Low-salted, crispy instant cucumbers
8 servings5 hours
Cucumbers - 2 kg, Water - 1.5 l, Salt - 3 tbsp., Sugar - 1 tbsp., Garlic - 4 teeth., Currant leaves - 6 pcs., Horseradish - 1 pc., Cherry leaves - 6 pcs., Dill - to taste, Parsley - to taste, Allspice - 4 pcs.
How to quickly make low-salted crispy cucumbers? Prepare the necessary ingredients. The number of products is indicated on the basis of one three-liter jar. Use large stone salt, with small cucumbers will be soft. For those who like spicy, you can add one spicy pepper. Wash the cucumbers thoroughly and soak for 2 hours in cold water. This will make them crisp. After the cucumbers, rinse again and cut off the tips on both sides. 
Pour water into a suitably sized saucepan and place on heat. When the water boils, pour salt, sugar into the pan and add the allspice. Stir until the sugar and salt are dissolved. Remove the pan from the heat and leave the brine to cool slightly. 
Wash a three-liter can with soda. Put half the washed currant and cherry leaves, half the horseradish leaf, dill and parsley greens, chopped garlic on the bottom of the jar. Better to use dill umbrellas, but I didn't have them. If you do not have currant leaves and cherries, you can add bay leaves for fragrance. 
Next, put the cucumbers in a jar. 
Top the cucumbers with the remaining greens. 
Pour warm brine into a jar of cucumbers. It should not be searing, otherwise the cucumbers will boil and turn yellow. Cover the jar with a lid and leave to cool completely. You can eat cucumbers as soon as they cool down, but it is better to put them in the refrigerator overnight. So they will turn out more crunchy. Enjoy your meal!