Homemade cold-salted cucumbers are crispy!!! Fast and tasty, video recipe

We start preparing lightly salted cucumbers (pickling in cold water) by preparing the cucumbers themselves: wash them, cut off the ends and soak in cold water for 2-5 hours.

Meanwhile, prepare the greens. For this recipe we take dill, horseradish leaves and currant leaves: wash, cut into large pieces and dry.

In pre-prepared jars add greens and cucumbers. There is an opinion that you can never have too much greenery. But we still need to remember that if horseradish leaves make our cucumbers hard and crunchy, then if you overdo it with dill, you can get the opposite result. Therefore, for a 3-liter jar you should take no more than 2 medium-sized seed heads, 2-3 cloves of garlic, 5-8 black peppercorns. There should be a layer of greenery on top of the jar. 200 gr. We dilute a glass of salt in 0.5 liters of cold water (if you have good water flowing from your tap, then you can straight from the tap, if not, you will have to cooled, boiled water) and pour it into a jar of cucumbers. Add cold water until the jar is full and set aside.

Let it sit for a day or two and the homemade pickled cucumbers are ready.Fast and tasty! Cold cooking!

ATTENTION: if the room where the cucumbers are lightly salted is not warm enough, it may take 3-4 days.

If you have any questions, you can watch the video recipe for lightly salted cucumbers from Elena Timchenko. She shows very clearly what and how to do. Well, lightly salted cucumbers are very tasty...