Crispy lightly salted cucumbers
4 servings
15 minutes
Crispy lightly salted cucumbers are the quintessence of Russian cuisine, a way to preserve the freshness of summer vegetables. Their history goes back centuries when harvests were skillfully salted in Russian homes, enriching the flavor with herbs and spices. This recipe is a harmony of tenderness and spiciness, thanks to fresh mint that gives the cucumbers a refreshing aroma, while currant and cherry leaves provide a characteristic crunch. Lightly salted cucumbers are the perfect snack accompanying traditional dishes, whether fried potatoes or meat dishes. They pair wonderfully with rustic bread and chilled drinks, bringing the taste of summer to every bite. Their simplicity in preparation makes them indispensable at any gathering, be it a festive treat or a cozy family dinner.
1
So, take fresh cucumbers, small ones. Wash them thoroughly. If the cucumbers are wilted, leave them in cold water for a couple of hours. Prepare the spices, which we take from our taste preferences; it turns out very tasty with dill and horseradish. I choose a milder mix; mint gives a completely new flavor to the cucumbers, and cherry and currant leaves add crunch, as they contain a lot of tannins. So, let's get started.
- Cucumbers: 1 kg
- Fresh mint: 1 stem
- Blackcurrant leaves: 1 bunch
- Cherry leaves: 1 bunch
- Garlic: 5 clove
2
Soak the currant, cherry, and mint leaves briefly in water to wash off the dust. Rinse under running water.
- Blackcurrant leaves: 1 bunch
- Cherry leaves: 1 bunch
- Fresh mint: 1 stem
3
At the bottom of the jar where the cucumbers will go, lay out the leaves, gently crush them with your hands so they release their flavor and aroma faster. Peel the garlic and cut it into a few pieces for the same purpose. Place everything at the bottom. If desired, add dill and horseradish leaves (I usually cut them into thin strips for better effect).
- Blackcurrant leaves: 1 bunch
- Cherry leaves: 1 bunch
- Fresh mint: 1 stem
- Garlic: 5 clove
4
Now for the cucumbers. You need to remove the ends from both sides. This is not done for the first young ones, but now they are starting to taste bitter, so we remove them. Another advantage of removing the ends is that the cucumbers will cook faster.
- Cucumbers: 1 kg
5
We place cucumbers on the spices. If making a large batch, repeat the layers of spices between the cucumbers.
- Cucumbers: 1 kg
6
In one liter of cold filtered water, dissolve 2 tablespoons of leveled salt. Stir and dissolve.
- Water: 1 l
- Salt: 2 tablespoons
7
We pour brine over the cucumbers — they should be completely covered with water. We leave the cucumbers for a day.
- Water: 1 l