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.

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.

Tips from the cook:

1. To make crispy cucumbers, cover them with water and leave them for 30 minutes.

2. Be sure to add berry leaves, they will give the cucumbers a unique flavor, so the more leaves, the better.

3. Chili pepper will give the cucumbers a pleasant spice.

Ingredients:

• cucumbers – 1-1.5 kg

• mineral water – 500-800 ml
• garlic – 1 head
• salt – 2 tbsp

• 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.

2. Wash and chop the leaves of berries and horseradish.

3. Cut the chili pepper into thin slices.

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.

5. Pour the sparkling water over the cucumbers and leave them at room temperature for 2 hours, then place them in the refrigerator.

After 3-4 hours, you can take it out and try it.