Instant lightly salted cucumbers, crispy, in cold water, step-by-step recipe

Let's start cooking by preparing a jar of the required size. The recipe will be given for a 1-liter jar, and therefore you can easily calculate the amount of products you need for any container that suits you.

And so, the recipe for lightly salted cucumbers with cold water:

Wash the cucumbers thoroughly, cut off the ends (you don’t have to cut them, especially if you’re in a hurry) and put them in jars. Pour 1 heaping tablespoon of salt directly into the jar, put the spices on top and simply fill it with cold tap water. Place half of black or rye bread on top. Close with a lid or cover with gauze or a cloth. I prefer to cover it with a lid, as this way the cucumbers, in my opinion, pickle faster.

We put our jar in a deep bowl or saucepan and leave it for a day in a fairly warm place. Although, what am I talking about - after all, in the summer, all our places are warm. In short, we just don’t put it in the refrigerator.We need such precautions because when the fermentation process begins in our lightly salted cucumbers, our cold brine will begin to flow out, and otherwise it will not run far. )))

And one more thing, if you have water in the kettle that remains after drinking tea has not yet cooled down, then you can use it for “cold” brine. This little trick will allow you to reduce the salting time.

After a day, quick-cooked and cold-salted lightly salted cucumbers can already be tasted. The longer they stay in the jar, the more vigorous they become.

To make our lightly salted cucumbers at home tasty and crispy, you need to put the following on a 1-liter jar of cucumbers:

garlic 1-2 cloves;

dill - one small inflorescence with seeds (5 grams);

horseradish - 30 g or one medium-sized leaf;

black pepper - 5 pcs;

bay leaf - 2 pcs;

cherry leaves - 2 pcs;

black currant leaves - 2 pcs;

salt - 1 tablespoon (heaped);

water - as much as will fit.

If you don’t have cherry and currant leaves, it doesn’t matter, you can do without them. That's it, bon appetit!