Lightly salted cucumbers are a fairly popular snack that goes well with fresh potatoes. Each housewife can cook delicious cucumbers, the main thing is to strictly follow the recipe and accurately measure the ingredients.
To taste lightly salted cucumbers early, you need to properly prepare the brine. Most often, when preparing this pickle, housewives take two tablespoons of coarse salt for one liter of water, in this case, lightly salted cucumbers can be eaten after 2-3 days. But after about a week, the vegetables are completely salted and become not lightly salted, but salty.
If you want to cook cucumbers for a certain day, and do not want to end up with a too salty dish, then in this case it is better to take 1, 5 tbsp for one liter of water. tablespoons of salt (for two liters of water - 3 spoons, for three liters - 4, 5 spoons). Cucumbers in brine with so much seasoning will be lightly salted after 3 days, and after a week or more. On a note: the speed of fruit readiness depends on the temperature of the brine - when pouring a hot mixture, cucumbers become lightly salted after a day, when pouring a cold one - after three or more.
It should be noted that one and a half tablespoons of salt per liter of water is the minimum amount that can be used to prepare this dish. The fact is that with a smaller amount of salt, the vegetables turn out to be loose and tasteless, you definitely cannot taste crispy cucumbers, even if the fruits are previously soaked in cold water.
Salt is central to cucumber brine, but various herbs and spices are just as important. When salting, do not forget to put dill inflorescences, garlic, allspice, as well as horseradish, currant and cherry leaves in a jar with cucumbers. Then your lightly salted cucumbers will be appreciated by all household members.
