Crispy lightly salted cucumbers: what leaves to pickle with

Lightly salted cucumbers are a great appetizer that will complement any side dish or meat dish. To make the vegetable crispy and flavorful, always add leaves of various fruits to the jar during cooking. Horseradish, dill, cherry, and currant leaves are the best choices.

The idea of making crispy lightly salted cucumbers was published on the cooking page with the nickname diali_cooking on Instagram.

Ingredients:

• horseradish leaves, dill, 5 cloves of garlic, cherry and currant leaves
• allspice peppercorns

Ingredients for the brine:

• water - 1 liter.
• salt - 1.5 tbsp.
• sugar - 1 tsp.

Method of preparation:

1. Pre-wash the cucumbers, cut off the ends and leave them in water for at least 4 hours (preferably overnight).

2. Put the herbs, garlic, pepper in the jar and tamp the cucumbers tightly.

3. Add salt and sugar to the water, put it to boil.

4. Pour boiling water over the cucumbers.

5. Put the lid on the jar and refrigerate when it cools.

6. The next day you can already taste it.