Classic recipe for pickling crispy lightly salted cucumbers in a jar

Lightly salted cucumbers are a favorite snack. It's quick and easy to prepare. Crispy lightly salted cucumbers can be taken on a picnic; the snack is also served for lunch with meat or fish. For cooking, you need young cucumbers up to ten centimeters long; these are the vegetables that turn out the most delicious and tender. These cucumbers still have practically no seeds and a delicate skin.

There are different cooking methods; this recipe uses the classic version of pickling lightly salted cucumbers.

Ingredients

For a 2 liter jar you will need:

• - fresh (young) cucumbers – 1000-1200 g;
• - dill greens – 1 bunch;
• - salt – 1 tbsp. l. (without slide);
• - horseradish root – about 10 g;
• - red pepper (bitter) – 1 pc. (or to taste);
• - garlic – 3-4 cloves;
• - water (clean) – 800 ml.

Pickling lightly salted cucumbers

Cooking time: 15 minutes (+ salting time).

We select young cucumbers up to ten centimeters long. Vegetables should be washed thoroughly.

Place the cucumbers in a bowl and cover with clean water for one and a half to two hours. The water should be cool. After these steps, the cucumbers will turn out crispy.

You will need dill, garlic, hot pepper, a little horseradish root and rock salt.

The jar should be washed, but not sterilized.

Place half a bunch of dill on the bottom of the jar. Cut the garlic into two or three parts, put half on the bottom of the jar, add some horseradish and a little hot pepper. Add the amount of pepper to your taste.

Cut off the edges of the cucumbers on both sides.

Place the cucumbers in a jar.

The first tier is filled, we transfer the cucumbers with a small amount of dill. You can add a few cloves of garlic.

Fill the jar with the remaining cucumbers, add the second part of the pepper, garlic and horseradish. Cover with a sprig of dill.

Add salt to a container with clean and cold water and dissolve it.

Pour the brine into the jar so that the liquid covers the cucumbers. Close with a nylon lid. Leave it to salt for a day.

Within 24 hours, lightly salted cucumbers can be eaten.

Next, the jar of cucumbers must be moved to the refrigerator so that the cucumbers remain lightly salted and crispy.