Lightly salted cucumbers It's one of those traditional dishes associated with summer, freshness, and simplicity. Their delicate, slightly salty flavor makes them a perfect addition to sandwiches and dinner dishes. Best of all, making pickled cucumbers at home is incredibly easy. If you're wondering how to make pickled cucumbers, ask yourself: quickly and effectively, you've come to the right place. Here's a recipe for lightly salted cucumbers. step by step that guarantees success.
How to make lightly salted cucumbers?
Ingredients
To prepare lightly salted cucumbers, you only need a few simple ingredients that you can surely find in your kitchen.
- 1 kg of fresh field cucumbers (preferably small and firm),
- 1 liter of water,
- 1 tablespoon of rock salt (preferably non-iodized),
- 1-2 cloves of garlic (optional),
- 1-2 sprigs of dill (you can also add dill beads if you like a more intense flavor),
- Horseradish leaves (optional, but they add spice and help the cucumbers stay firm).
Preparing the cucumbers:
Start by thoroughly washing the cucumbers. Choose fresh, uniform-skinned ones, preferably from the garden, as they will be more flavorful. If the cucumbers are larger, you can cut them into smaller pieces or slices, but they usually taste best whole.
Preparation of brine:
In a large pot, boil 1 liter of water and dissolve 1 tablespoon of salt in it. It's important that the salt is well dissolved and the water cools before pouring it over the cucumbers.
Arranging cucumbers in jars:
In scrubbed and dried jars or dishes (you can use large jars, pots, or special stoneware dishes), arrange the cucumbers , garlic cloves, dill sprigs, and optional horseradish leaves, alternating them. Pack the cucumbers tightly, but not too tightly – they should be well-packed but not deformed.
Brining cucumbers:
Once the cucumbers are in the jars, pour the prepared brine over them, making sure all the cucumbers are completely submerged. If they float to the surface, you can weigh them down with a plate or a small jar to keep them from rising above the surface of the brine.
Fermentation:
Cover the container with a clean cloth or cheesecloth and set aside in a warm place (room temperature, preferably 20-25°C) for 2-4 days. During this time, the cucumbers will ferment and develop their characteristic, slightly salty flavor. It's worth checking them every few days; once they've reached the desired flavor, they can be stored in the refrigerator or a cool cellar to maintain the fermentation process.
How to tell if lightly salted cucumbers are ready?
Lightly salted cucumbers are ready to eat when they have a pleasant, slightly salty flavor and their skin is firm. Fermentation time depends on the room temperature—the warmer the cucumbers, the faster they will be ready. This usually takes 2-4 days, but it's worth tasting them after two days to see if you like the flavor.
How to store lightly salted cucumbers?
Lightly salted pickles are best eaten fresh, within a few days of preparation. However, if you want to store them longer, it's best to store them in the refrigerator or in a cool place. Refrigeration will slow the fermentation process, allowing the pickles to remain fresh for several weeks.
Preparing pickled cucumbers is a quick and easy way to make a delicious side dish or snack. This makes this pickled cucumber recipe guaranteed to be a success, even if you're new to pickling. All you need are a few basic ingredients and a little patience to enjoy their unique flavor! Enjoy!