Delicious pickles that can be eaten in two days: a recipe for 1 liter of water

Here is an easy recipe for making pickled cucumbers. The result is an unusually tasty, flavorful, and very crispy appetizer.

Food blogger Tanya Hakobyan showed how to make pickles on Instagram. She also claims that cucumbers can be eaten within two days after cooking. In this case, they will also turn out to be very tasty, but lightly salted.

Ingredients

• Garlic
• Dill flower
• Cherry, currant and horseradish leaves
• Water - 1 liter
• Rock salt - 2 tbsp.

Method of preparation

1. Put cherry, currant and horseradish leaves on the bottom of a plastic bucket.

2. Add the dill and garlic cloves, cut in half.

3. Add some of the cucumbers.

4. Add the cherry, currant, and horseradish leaves, dill flowers, and garlic again.

5. Put the second layer of cucumbers.

6. Put the last layer of leaves, garlic, and dill again.

7. Dissolve the salt in cold water and pour the mixture into a bucket.

8. Close the lid and place the bucket on a plate.

9. Put the cucumbers in a cold, dark place.