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Lightly salted cucumbers in brine in a saucepan

0
1850
Kitchen Russian
Calorie content 42.9 kcal
Portions 3 l.
Cooking time 12 h.
Proteins * 0.2 g
Fats * gr.
Carbohydrates* 10.6 gr.
* per 100 gr. product
Lightly salted cucumbers in brine in a saucepan
Content

Lightly salted cucumbers are one of the favorite summer snacks, which goes well with juicy and aromatic kebabs, as well as young potatoes. Today I propose to cook crispy salted cucumbers in brine.

Ingredients

Cooking process

step 1 out of 6
First of all, prepare all the required ingredients. Rinse cucumbers and hot peppers thoroughly in cool running water, then pat dry with paper towels. Rinse all the greens you need under running water. Then shake off excess moisture. Peel the garlic and rinse in cold water.
step 2 out of 6
Cut off the tips of the cucumbers.
step 3 out of 6
At the bottom of the pan in which you will salt the cucumbers, put a few horseradish leaves, dill umbrellas, and half of the rest of the greens. Cut the peeled garlic cloves lengthwise and place half in a saucepan. Add the required amount of coarse salt and granulated sugar.
step 4 out of 6
Then lay out the cucumbers and leftover greens. Cut the hot pepper into slices, after removing the core with the seeds, and put in a saucepan. Pour in prepared hot water, boil it and cool it a little.
step 5 out of 6
Cover the container with cucumbers, and then leave for 8-10 hours at room temperature.
step 6 out of 6
Place the pot of cucumbers in the refrigerator for about 1-1.5 hours before serving. After cooling, place the cucumbers on a plate and serve the aromatic appetizer on the table. I strongly recommend cooking cucumbers in large quantities, as the appetizer immediately flies off the table.

Bon Appetit!

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