Recipe for Crunchy Lightly Salted Cucumbers - Must Be in the Refrigerator.

Lightly salted cucumbers are a true summer hit that should be in every refrigerator. They are prepared without vinegar, thanks to lemon juice they have a pleasant tartness, and herbs add a classic aroma. Crunchy, moderately salty, and very tasty in just a few hours - perfect with meat, potatoes, or simply with black bread.

The recipe was published by Smachnenke.

You will need:

• cucumbers - 1.3 kg;
• water - 800 ml;
• salt - 1.5 tbsp;
• sugar - 1 tsp;
• lemon juice - 3-4 tbsp;
• dill, currant leaves, horseradish - to taste;
• bay leaf - 2 pcs;
• black peppercorns - 8 pcs.

Cooking Method

Soak the cucumbers in cold water for 2-3 hours. If the cucumbers are freshly picked, this step can be skipped.

In clean jars, place the herbs, garlic, bay leaf, peppercorns, and optionally currant and horseradish leaves. Trim the cucumbers on both ends and pack them tightly into jars.

For the brine, boil water with salt and sugar. Remove from heat, add lemon juice - it can be fresh or from a bottle. Pour the hot brine over the cucumbers and seal tightly with lids.

Leave at room temperature for 10-12 hours, then transfer to the refrigerator. The next day, the cucumbers will be crunchy, aromatic, and ready to serve.

We recommend you check out our selection of pickled and fermented vegetables

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We also recommend making perfect lightly salted cucumbers in two days, in this recipe the correct proportions ensure that the appetizer won't be too salty or sour.