Lightly salted cucumbers
6 servings
70 minutes
Salted cucumbers are one of the most beloved and simple recipes of Russian cuisine, infused with the aroma of fresh herbs and garlic. This dish originates from village traditions where cucumbers were quickly salted to enjoy their tender, slightly crunchy taste without waiting for long marination. The spicy freshness of dill, a hint of lemon's acidity, and the piquant notes of garlic make them a perfect complement to meat, potatoes, or simply rye bread. The best part is they are ready in just an hour, and their rich flavor unfolds with every bite. This method of salting is especially convenient in summer when you crave something light and refreshing. It's not just a snack; it's a true delight!
1
Prepare the products.
2
Wash the cucumbers and cut off the ends.
- Cucumbers: 4 pieces
3
Then slice into pieces (first cut in half lengthwise, then each half again in half lengthwise, and then cut the long pieces crosswise — this way one cucumber will be cut into eight parts).
- Cucumbers: 4 pieces
4
Place all cucumber slices in a convenient container with a lid.
5
Chop the dill.
6
Add dill to the cucumbers.
- Dill: 1 bunch
7
Peel the garlic.
- Garlic: 6 cloves
8
Cut into small pieces.
- Garlic: 6 cloves
9
Add salt and sugar to the cucumbers and dill.
- Salt: 1 tablespoon
- Sugar: 1 tablespoon
10
Then add garlic.
- Garlic: 6 cloves
11
Squeeze the juice of 1/3 lemon into it.
- Lemon: 1 piece
12
Cover with a lid and shake the container well to mix everything.
13
Check if mixed well, cover with a lid, and leave for 1 hour at room temperature.
14
Shake the container every 15 minutes.
15
Place the prepared cucumbers on a plate and serve at the table.