Fresh lightly salted cucumbers are one of the best dishes on the summer menu. They are prepared so simply and quickly that every salty lover can handle the recipe.
Ingredients for the preparation of lightly salted cucumbers:
- about 1 kg of small fresh cucumbers;
- 30-35 grams of salt (less);
- 4-5 cloves of garlic;
- a bunch of dill and a pair of umbrellas.
Cooking lightly salted cucumbers in a bag
1. Fresh small cucumbers should be washed well and cut about an inch from both ends.
Helpful advice: if the cucumbers are large, overripe or have a thick skin, then they must be peeled.
2. Rinse the dill with cold water and chop finely, leave the umbrellas intact.
3. Peel the garlic cloves and also finely chop them.
4. Cucumbers can be salted whole, or cut into slices 0, 4-0, 5 mm thick. In the first case, the cucumbers will be ready in 10-12 hours, and in the second, in 30-40 minutes.
5. Put cucumbers, then dill, garlic, salt and dill umbrellas in a strong dense polyethylene bag. Tie the bag well and shake vigorously for a couple of minutes.
6. For reliability, you can put this bag in another bag so that the brine released during the process does not leak out. The bag of cucumbers should be in the refrigerator.
7. Whole cucumbers need to be shaken every hour and a half and they will be ready in about 10 hours.
8. Cucumbers, cut into circles, can be shaken again after 20 minutes and immediately served.
