Why add rye bread to lightly salted cucumbers: tips and a recipe

If you want to make pickled cucumbers very simply and quickly, you need to know that you must soak the cucumbers in water before cooking, so that they are crispy.

The cook shared a recipe on Instagram for very crispy and delicious lightly salted cucumbers with garlic and rye bread.

Tip: add rye bread to the cucumbers instead of vinegar, and it will speed up the fermentation process!

Ingredients:

• 1 kg of cucumbers
• 2 tbsp. l with a top of rock, neodized salt
• 1 bunch of spices (cherry or currant leaves, horseradish root and leaves, dill inflorescences)

• 10-12 pieces of black peppercorns
• 5 pieces of allspice
• 1 liter of water
• 5-6 cloves of garlic
• rye bread - a slice

Method of preparation:

1. Wash the cucumbers, cover with cold water and leave for 1-2 hours. This way you will get perfect crispy cucumbers. Then cut them off a little on both sides.

2. Boil water, add salt and stir until it dissolves completely.

3. Put half of the herbs in the bottom of the jar, add pepper, bay leaf and peeled garlic. Put the cucumbers, a small piece of rye bread, the remaining herbs on top, and pour the warm brine to the edges of the jar.

4. Cover the jar of cucumbers with a lid (not completely) and leave for 2 days at room temperature. Then store the cucumbers in the refrigerator.