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Low-salted cucumbers

Cooking recipes / Preparation recipes / Fermentation

12 servings
1 hour your 1 hour

Lust with low-salted cucumbers?

Cucumber - 2 kg, Dill (umbrellas) - 3-4 pcs., Currant leaves, cherries, oak - 5-6 pcs., Horseradish leaves - 1-2 pcs., Greens (parsley, dill) - 1 bunch (to taste), Spices (peppers, bay leaves) - 2-4 pcs. (to taste), Garlic - 4-5 teeth, *, For brine:, Water - 1 l, Salt - 1.5-2 tbsp.

The recipe products are in front of you.

Select fresh cucumbers, rinse them well in cold water.

Peel the garlic, cut into pieces.

Rinse thoroughly the dill umbrellas, currant leaves, cherries, oak, horseradish leaves, greens (parsley, dill).

Then place the cucumbers tightly in a jar or enameled saucepan, shifting with garlic and spices (peppercorns, bay leaves).

Dissolve salt in boiling water, cool the solution.

Pour the cucumbers so that the brine completely covers them.

Low-salted cucumbers will be ready in two days. Store them in glassware in the fridge. Enjoy your meal!

Tip: If you cut off the tips of cucumbers and fill them with hot brine (approximately 80 degrees), low-salted cucumbers will be ready in a day.