Lightly salted cucumbers
4 servings
10 minutes
Lightly salted cucumbers cannot be prepared for future use. Their charm lies in the fleeting nature of the moment: instantly salted, instantly eaten, before the lightly salted cucumbers turn into heavily salted ones. The restaurant recipe speeds up the process even more due to the fact that the cucumbers are poured with warm brine, which also contains garlic and dill, which add their spicy and fragrant notes to the taste. After 8 hours, the universal snack can already be put on the table and crunched heartily. The chef of the restaurant "Dr. Zhivago" shared the recipe with us.
1
Prepare the marinade. Boil drinking water.
- Water: 1.5 l
2
Add salt, sugar, and garlic.
- Salt: 70 g
- Sugar: 50 g
- Garlic: 50 g
3
Remove from heat.
4
Cool to a temperature of 28–30 degrees.
5
Cucumbers should be washed well.
- Cucumbers: 2 kg
6
Place in a sterile heat-resistant container.
7
Add greens.
- Dill: 50 g
8
Pour the prepared marinade over the cucumbers with herbs.
- Water: 1.5 l
9
Cool down.
10
Keep in the refrigerator at a temperature of 5–8 degrees for 8 hours.
