If you want lightly salted cucumbers, it is better to wait for vegetables from your summer cottage than to buy in the store. Your salted cucumbers turn out to be much tastier, and it's very easy to cook them.
Hungarian salted cucumbers
Prepare the brine first. To do this, boil water, taking 1 tablespoon of water to 1 liter. salt without a slide. Let the brine cool. Pick up small, even cucumbers for pickling. Wash them and cut off the ends. Make a longitudinal cut in each cucumber. Prepare spices and herbs. You will need dill greens, a leaf, and horseradish root. Wash them and cut them. Put in a jar, alternating cucumbers and herbs. When the jar is full, place a slice of rye bread and drip a couple of drops of vinegar on top. Then pour warm brine under the neck and cover the jar with a saucer. Keep the cucumbers in a warm place, very soon the brine will begin to ferment. When it brightens, the cucumbers are ready.
Lightly salted cucumbers without pickle
If you want to cook lightly salted cucumbers quickly, use the dry method. For this you need 2 plastic bags. Wash the cucumbers and cut them across into 3-4 pieces. Throw away the tips. Put the cucumbers in a bag, sprinkle with chopped dill, chopped garlic and salt. You can add currant and cherry leaves. Shake to mix the contents of the bag and tie. For reliability, use another package. Put the cucumbers to salt in a warm place, and after a few hours you can already eat them.
