Lightly salted cucumbers in a pan are crispy

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to make crispy lightly salted cucumbers in a saucepan? Prepare the necessary products. Any cucumber will do, even substandard, hooked, yellowish ones. To ensure that the cucumbers are evenly salted, choose fruits of approximately the same size or cut large ones. In addition to the suggested spices, horseradish leaves, cherries, tarragon, black or allspice peppercorns, and hot peppers are also suitable for lovers of piquant tastes.

2. STEP 2

   

   Pour water into the pan, add salt and granulated sugar. Bring to a boil and set aside with the lid slightly ajar.

3. STEP 3

   

   Wash the dill umbrellas and currant leaves thoroughly. and place on the bottom of a pan (about 2.5-3 liters in volume). Spread out the coarsely chopped garlic.

4. STEP 4

   

   Rinse the cucumbers thoroughly and cut off the ends of each. Large cucumbers can be cut into 2-4 pieces lengthwise. Place the prepared cucumbers tightly into the pan.

5. STEP 5

   

   Pour the still hot brine prepared in advance over the cucumbers. When the cucumbers in the brine have cooled to room temperature, cover with a flat plate and press down with something heavy so that the parts of the cucumbers protruding from the brine are also salted. Instead of a plate, you can place large horseradish leaves on top of the cucumbers. Leave the cucumbers at room temperature overnight and then transfer them to the refrigerator.

6. STEP 6

   

   After a day or two, you can try the cucumbers. The longer they sit, the saltier they will become. Bon appetit!

Comments on the recipe

Gilda

11.10.2023

4.5

There is another option for preparing lightly salted cucumbers in a bag. Fast and easy.

Natalia M

11.10.2023

4.8

Indeed, when everyone was full of fresh cucumbers, they wanted to pickle them) Our whole family loves day-old cucumbers that have not yet been completely salted. I chose the recipe “Crispy lightly salted cucumbers in a saucepan” on the website. I liked the ratio of salt and sugar per liter of water. I cut the cucumbers on both sides and soaked them in cold water before pickling for greater strength and crispness. But I took more greens. While I was walking around the garden looking for blackcurrant leaves, I also picked horseradish leaves, cherries and a sprig of peppermint. I didn’t want to use regular garlic; now it’s not very fragrant. I replaced it with buds from garlic shoots. They are very fragrant, but there is no pungency from them. I used a little more brine, one and a half liters. I guessed this in advance by eye and diluted a larger volume. Cucumbers stood on the table from lunch until the next morning. Then we thoroughly enjoyed these crispy cucumbers) They are incredibly tasty, slightly sweet, the aroma is absolutely gorgeous! Thanks for the recipe!

Olika

11.10.2023

5

Great recipe. I made it in the evening and within a day we were eating it. I just think they have become a little soft.