Salted cucumbers with garlic, dill, and mineral water: you can eat in 3 hours
Cucumbers are ideal vegetables that can be eaten in various forms, but best of all fresh, as they contain the most vitamins. They are also used to make various salads, as well as salted, pickled, canned, fermented, and salads for the winter.
How to pickle cucumbers correctly
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Culinary expert Yevhen Klopotenko shared a recipe for delicious lightly salted cucumbers with garlic, dill, and chili peppers that can be eaten in 3 hours.
How to cook delicious cucumbers
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Tips from the cook:
1. To make crispy cucumbers, cover them with water and leave them for 30 minutes.
Garlic for the dish
2. Be sure to add berry leaves, they will give the cucumbers a unique flavor, so the more leaves, the better.
Cucumbers for pickling
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3. Chili pepper will give the cucumbers a pleasant spice.
Ingredients:
- cucumbers – 1-1.5 kg
Homemade cucumbers
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- mineral water – 500-800 ml
- garlic – 1 head
- salt – 2 tbsp
Garlic for the dish
- cherry leaves, currant leaves, horseradish root and leaves, dill inflorescences – a bunch
- chili peppers – 10 g
Method of preparation:
1. Wash the cucumbers, put them in a bowl, and cover with water. Leave for 20-30 minutes to make them crispy.
Cucumbers for pickling
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2. Wash and chop the leaves of berries and horseradish.
How to prepare cucumbers
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3. Cut the chili pepper into thin slices.
Chili peppers
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4. Put the chopped leaves, dill inflorescences, horseradish root, garlic cloves, and hot pepper slices on the bottom of the jar, and top with cucumbers and salt.
Berry leaves for making cucumbers
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5. Pour the sparkling water over the cucumbers and leave them at room temperature for 2 hours, then place them in the refrigerator.
Garlic for the dish
After 3-4 hours, you can take it out and try it.
Ready-made cucumbers
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Ievgen Klopotenko
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