Pickled cucumbers ... in a stainless saucepan?
Knowledgeable people call pickled cucumbers perfect snack- easy to prepare, stored for a long time, always at hand and in the morning, after a fun feast, you can drink the pickle - it cures both hangovers and dysbiosis.

But not everyone knows how this wonderful product is obtained.
Let's decide right away: you can pickle cucumbers in a saucepan in two main ways: pickle or ferment.

Pickled cucumbers can be used in pickles and salads, for sandwiches
and just as an independent snack.

Marinade- this is pouring cucumbers with a mixture of preservatives: salt, vinegar, sugar.
And pickling is a fermentation process. There, cucumbers are not just stored, like a mummy in formalin - in the process of fermentation, the formation takes place lactic acid bacteria, which have a very positive effect on the product and on the one who consumes this product.

In production, ready-made starter cultures of certain bacterial cultures are used for these purposes. But even at home it is quite possible to get a "healing" pickle.
Traditionally, cucumbers are fermented in oak barrels. It is possible in ceramic makitra. Sour vegetables in plastic containers certainly not worth it - salt + acid - the environment is very aggressive.

Stainless dishes are also fine - only if they are of high quality. "Soviet stainless steel" passed this test brilliantly. But it is not worth experimenting with containers of "Chinese" production.

If you did not have at hand oak barrels, then a stainless steel "Taller" pot for fermenting vegetables is quite suitable. The quality of the "Taller" dishes allows not only boiling soup, but also pickling cucumbers. Check it out?

So, the ingredients for pickled cucumbers.

For a capacity of 3 liters: - cucumbers 2 kg, - 2 large bell peppers, - 1 pod of hot pepper, - 1 head of garlic, - 10 pcs. dill umbrellas with seeds, - 10 pcs. black currant leaves, - 10 pcs. cherry leaves, - horseradish root, black peppercorns, - 2 pcs. bay leaves, - salt at the rate of 50 g per liter of water (about 1.5 liters will go to a three-liter container).

Considering that the brine will "play", the container for salting should be chosen a little more - not 3 liters, but 3.5 - for example.

Pickled cucumbers ... in a stainless saucepan? Choose small cucumbers, fresh greens. We soak them in cold water for 5-6 hours beforehand.
Salting herbs: rinse and lay out on a towel to dry. Dill must be with seeds - it is in the seeds that the main part is contained essential oils dill. If you couldn't get it, buy a pack of dill seeds at the pharmacy and take a tablespoon.
Peel and rinse horseradish root, cut into small pieces.
Stone salt is used, not iodized ("extra" is not recommended).

Stir the salt in water, to completely dissolve the brine, you can boil, strain through 2 layers of gauze and cool.
To the bottom of our stainless pot "Taller" put half of the pickling greens, except for dill, horseradish and peeled garlic cloves.
Then half of the cucumbers, again greens, horseradish and garlic, cut into 4 parts Bulgarian and hot peppers and the remaining cucumbers. Put dill on top, Bay leaf, pour in black pepper - peas.

Before pouring the brine, we prepare a circle and oppression - if there is no round plate of the required diameter, you can use a ceramic plate. We cover the cucumbers on top with clean gauze in 2 layers, put a circle on it and press it all with oppression, that is, with a load - a two-liter jar of water will do.

And now we fill in the brine. The mug and load will prevent cucumbers and greens from floating.
Leave in a warm place for 2-3 days - to start fermentation. Clouding of the brine indicates the beginning of the process. After that, we transfer our pan to a cooler place and wait.

During fermentation, foam will appear, the brine will "rise" and begin to "flow" - therefore, a tray or tray should be placed under the pan. You just have to wait until the end of the process, once a week, rinse, remove the load, rinse the gauze in clean water and taste the cucumbers. They can be eaten lightly salted, but it is better to wait until they are fully leavened. The foam disappears, the brine “shrinks”, and the cucumbers acquire an incomparable taste and aroma of a fermented product, and the brine becomes a tasty and useful “medicine”.

Pickled cucumbers are well and long stored in brine, in a cold room - cellar or refrigerator.

- made of high quality stainless steel.

And pickling cucumbers in the "Taller" saucepan is doubly pleasant! It remains to choose only the displacement.

Lightly salted cucumbers are very popular in the vegetable season. There are many classic recipes for preparing an appetizer hot in a saucepan. Ready-made vegetables are very crispy and aromatic, while cooking cucumbers does not have to spend much time.

We will describe traditional version cooking lightly salted, and also describe the varieties classic version this blank. Hot way makes it possible to salt the cucumbers quickly, while keeping them crisp and fresh.

Cucumbers in brine overnight

To prepare a simple snack, you should spend only one night and a small amount of time on salting. The result will be beautiful lightly salted cucumbers, which are prepared according to the classic recipe in a saucepan. We will fill the workpiece with hot brine, so it will not take much time to cook.

Required products:

• black pepper - 10 peas;
• young garlic - 2 cloves;
• small cucumbers - 2 kg;
• currant leaf - 9 pieces;
• allspice - 4 peas;
• dill with umbrellas - 7 pieces;
• cherry leaves - 10 pieces;
• carnation - 7 buds;
• fresh horseradish - 1 sheet;
• paprika - 12 pieces.

Pickle products:

• table salt - 3 tablespoons;
• purified water - 1.5 liters;
• granulated sugar - 2 tablespoons.

Cooking steps:

• The fruits are pre-washed and the tips are removed from them so that they are better salted and not bitter.

All the necessary greens indicated in the recipe are washed well. If there are no currant leaves at home, you can replace them with raspberry leaves, this will help preserve the crunch of the cucumbers.

• Prepared for harvesting, red pepper is hot, so you can reduce its amount so that the cucumbers do not turn out too hot.

• In the meantime, the brine is being prepared, for this, water is boiled in a saucepan, sugar and salt are added to it, and then greens are poured with hot marinade.

• On top, the pan is tightly covered with a smaller-diameter plate to lightly press the cucumbers. In this form, vegetables are left for one day at room temperature.

If vegetables have changed their color in the morning, this indicates their full readiness, for storage, the greens are put in the refrigerator.

• Such a classic recipe is suitable for small cucumbers, if large fruits are used, then they should be left in hot brine in a saucepan for two days, during this period the cucumbers will definitely be ready.

Recipe for "Fragrant" cucumbers

This option for preparing snacks makes it possible to get very aromatic vegetables that will retain their bright color and excellent taste. To taste, you can supplement the recipe with other aromatic additives.

Ingredients:

• fresh cucumbers - 1.2 kg;
• dill greens - 1 bunch;
• young garlic - 3 cloves;
• granulated sugar - 1 spoon;
• cherry leaves - 6 pieces;
• black pepper - 5 peas;
• horseradish leaves - 2 pieces;
• coarse salt - 1 spoon;
• currant leaves - 7 pieces.

Cooking steps:

This salted recipe includes horseradish and currant leaves. Classic recipe provides only horseradish, but currants, when using hot brine in a saucepan, makes it possible to get crispy workpieces.

Cucumbers are being prepared in the usual way, after which the tips are cut off and transferred to a prepared pan.

It is advisable to lay vegetables in layers, so all greens will be well saturated with the taste and aroma of additives. Between the layers, put pepper in the form of peas and the necessary herbs.

All components are poured with brine, which is prepared from water, with the addition of granulated sugar and coarse salt.

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Leave the cucumbers to marinate for several hours, you should wait until the marinade has cooled completely at room temperature.

As soon as the workpiece has cooled, it is moved to the refrigerator and left for one day.

Cucumbers "Spicy"

This harvesting option is more suitable for those housewives who love hot snacks... The recipe uses hot peppers, it is he who gives the necessary pungency to cucumbers. Additionally apply fresh garlic, it not only makes the fruits spicy, but also gives them a bright aroma.

Ingredients:

• young garlic - 5 cloves;
• table salt - 1 spoon;
• fresh cucumbers - 1.3 kg;
• bay leaf - 2 pieces;
• hot fresh peppers - 12 pieces;
• granulated sugar - 1 spoon;
• fresh horseradish leaves - 4 pieces;
• black pepper - 7 peas;
• fresh dill - 1 bunch.

Cooking method:

To cook lightly salted cucumbers according to the classic recipe, you should prepare all the ingredients. In this case, the appetizer is prepared in a saucepan and poured with hot brine.

Horseradish leaves, which were previously washed, should be laid out at the bottom of the container, washed dill is also sent there. Chop the garlic and put half in a saucepan. To give the appetizer a bright aroma and pungency, red pepper is crushed and added to the rest of the ingredients.

Lay out a layer of prepared cucumbers, and again put two bay leaves on them, add a few peppercorns. The remains of chopped garlic and horseradish with dill are added.

Now you can prepare the marinade, water is boiled for it in a separate saucepan, sugar and a spoonful of salt are added to it.

Pour cucumbers with the resulting boiling marinade and cover them with a lid. Leave the fruits in brine for about ten hours, the salting process takes place at room temperature.

Cucumbers with garlic and herbs

This recipe uses not only hot garlic, but also various greens, which give the appetizer a unique aroma of freshness. The cucumbers are crispy and delicious.

Ingredients:

• hot red pepper - 1 piece;
• fresh cucumbers - 1.7 kg;
• young garlic - 6 cloves;
• fresh dill - 1 bunch;
• bay leaf - 3 pieces;
• purified water - 1.8 liters;
• table salt - 1 spoon;
• fresh parsley - 1 bunch;
• granulated sugar - 1 spoon;
• horseradish leaves - 2 pieces;
• cherry leaves - 6 pieces.

Cooking steps:

1. For cooking vegetables, use a two-liter saucepan. The required amount of water is poured into it, a little salt, three bay leaves are poured, granulated sugar is added and the composition is put on fire.
2. Fresh fruits of cucumbers are washed, also come with fresh herbs. The garlic is peeled and diced very finely, so it will give more flavor.
3. Fruits are placed in a saucepan, all the greens, chopped hot peppers and garlic are sent there.
4. Pour the resulting workpiece ready-made brine and leave to proof for about 1 day. After that, the cucumbers can be served, and the rest of the workpiece is removed to the refrigerator. You can store such cucumbers for a week, but every day their ambassador will be stronger, this should be taken into account.

It would seem, who can be surprised with pickles? However, in order to prepare such a popular snack as pickled cucumbers, certain knowledge and skills are required. It is also important to choose the right cucumbers. Below you will find the most popular recipes self-salting cucumbers.

Regardless of the method of salting chosen, it is important to choose and prepare the vegetables correctly. Cucumbers should be medium-sized, without wormholes and damage. To crunch a salted cucumber, it is recommended to soak it in cold water with ice for several hours.

Pickling of cucumbers is possible cold and hot.

Cold

The barrel of vegetables prepared using this method should be stored in a cool place, otherwise they will quickly deteriorate. The process is quite simple: cucumbers with herbs and spices are placed in jars or a large saucepan, salt is dissolved in water, and vegetables are poured into the resulting brine. The jars are sealed with tight nylon lids and left in the closet. The product will be fully ready in about 30 days.

Hot

This method differs in that vegetables are poured not with cold, but with hot brine, which is prepared from water, salt, spices and herbs. Cucumbers filled with marinade are left for a week, then rolled up, after adding a little brine if necessary.

Video "Cucumbers like from a barrel"

In this video you will learn delicious recipe pickling cucumbers for the winter.

How to salt cucumbers in a barrel

Barrel cucumbers, fermented in oak tubs, have a traditional unique taste. Such pickles are still prepared according to old classic recipes that do not lose their relevance.

The first step is to prepare the container. A few days before salting, the barrel is thoroughly washed with a brush, filled with clean water for a day. All inner walls should be thoroughly wiped with a mixture of salt and garlic - this will protect the barrel from the development of mold. Do not forget to carry out similar manipulations with the lid.

About 24 hours before you salt the cucumbers, prepare a brine: dissolve coarse salt (600-900 g) in clean drinking water (about 10 liters), strain it through a gauze folded in several layers. We put greens in a barrel: dill umbrellas, horseradish leaves, you can add a few cherry leaves. On top we place carefully selected, pre-washed and soaked cucumbers, filling about half of the container. Now we put the spices: garlic, red pepper.

Fill the barrel with cucumbers to the top, cover with herbs and fill with brine. In this form, the tub is left for several days, then it is tightly corked and sent to the cellar until winter.

Do you like pickled cucumbers but don't have a barrel? No problem! You can also tastefully pickle gherkins in an ordinary enamel saucepan.

For 1 kg of cucumbers you will need:

• greens for pickles: dill, horseradish leaves, cherries, black currants, parsley;
• 1 pod of hot red pepper;
• 1 liter of clean drinking water;
• 50 g salt;
• peppercorns to taste.

Pre-soak the cucumbers in cold water with ice for 2 hours. Carefully wash the greens, line the bottom of the pan with it. Pod hot pepper cut into pieces, place on top of the greens. Place the cucumbers tightly and fill them with cold brine from water and salt. Be sure to install oppression. After 3 days, the snack is ready to eat or to be rolled into jars for longer storage.

If you do not plan to eat all the cucumbers at once, drain the brine and rinse the vegetables, put them in sterilized jars, boil the brine and fill the jars with them. Roll up the lids and store in the closet.

Quick salting of cucumbers in jars

Most often, our housewives prefer to salt cucumbers in jars - such containers are available to everyone, cucumbers quickly disperse after opening the jar.

With mustard

A feature of this recipe is dry mustard powder, which is added to each jar before rolling - it protects the product from mold and fermentation. To prepare one two-liter jar, you will need:

• 1 kg of cucumbers;
• greens for conservation: parsley, dill, currant leaves, cherries, horseradish;
• garlic - 4 cloves;
• 1 liter of water;
• 2 tbsp. l. salt with a slide;
• 1 tbsp. l. mustard powder from a sachet.

We pre-sterilize the jars and lids, soak the cucumbers in cold water for several hours. Put greens, peeled garlic in each jar, put cucumbers tightly. We prepare a cold brine: dissolve the salt in water, fill the jars with the mixture and leave for several days at room temperature. After 3 days, the brine is drained from the cans, boiled and the cucumbers are poured again. It remains to add mustard to each jar and roll up the blank with lids.

With hot pepper

Pickled cucumbers with hot pepper, harvested for the winter in jars according to this recipe, are crispy, with spicy taste, are perfectly stored even in a warm city apartment.

To salt 2 kg of cucumbers, cook:

• 1 medium bunch of dill greens;
• 2 pods of hot pepper;
• medium-sized horseradish root;
• 3-4 cloves of garlic;
• a few cherry or blackcurrant leaves.

For brine:

• 5 glasses of water;
• 2.5 tbsp. l. rock salt.

The cucumbers are washed, dried, laid out in layers in jars, alternating with herbs and garlic. Boil water, dissolve salt in it, cool slightly and pour jars of cucumbers with warm brine. Cover with lids and leave for about a week for salting. After 7 days, the brine is drained, boiled and the vegetables are poured again, immediately clogging with lids.

In tomato juice

A quick recipe for harvesting cucumbers, in which the main preservative is tomato juice... To prepare one serving, you will need:

• 15 medium-sized cucumbers;
• 1.5 liters of tomato juice;
• 1.5 tbsp. l. rock salt;
• 1-2 bay leaves;
• 2 carnation umbrellas;
• a few peas of black pepper;
• 2 sprigs of parsley or celery;
• 2-3 g of hot ground pepper.

Pour tomato juice into a saucepan, add salt and leave over medium heat until boiling. We spread the spices: lavrushka, cloves and peppercorns. Put cucumbers, celery or parsley tightly in prepared jars, add a small piece of hot pepper each. Pour the vegetables with tomato marinade and sterilize for 15 minutes (for 800 g cans). We roll up the jars and send them under a warm blanket until they cool completely.

Old recipes

As well as in modern ways blanks exist classic recipes salting, which our grandmothers still successfully used. We suggest trying several of these options.

With oak bark

Oak bark added to cucumber jars gives the flavor that cask cucumbers are famous for.

Selected, pre-washed and soaked cucumbers are placed in liter cans adding to them dill, horseradish leaves and garlic. Prepare the brine: dissolve 1 tbsp in 1 liter of water. l. salt and 2 tbsp. l. granulated sugar, boil and pour jars of cucumbers.

Cover with lids and leave alone for 20-30 minutes. Then we drain the brine and bring it to a boil again. In parallel, add 2 tbsp to each jar. l. vinegar and 1 tsp. chopped oak bark. Fill vegetables with boiling brine and seal.

On vodka

Based on a three-liter can:

• cucumbers - how much will fit;
• 1.5 liters of water;
• 50 ml of vodka;
• 4 tbsp. l. salt;
• herbs and spices to taste.

Put vegetables and herbs in sterilized jars in layers, add salt, fill cold water... Cover with lids and leave for several days to ferment. As soon as a film appears on the brine surface, you can proceed to the next stage. Pour the brine into a saucepan and boil. Add vodka to each jar, fill it with hot brine and seal it with tight plastic or metal lids.

There are never too many pickles. Cook them with joy and eat them with pleasure.

Vladimir Morozov / Flickr.com

This is the so-called cold way salting. It takes a little longer, but the cucumbers are crispy and aromatic. In addition, it is convenient to place vegetables in and out of a saucepan.

Ingredients

• 1 kg of cucumbers;
• 1 liter of water;
• 1 tablespoon salt
• 1 teaspoon sugar
• 3 cloves of garlic;
• 1-2 leaves of currant and horseradish;
• 1-2 bay leaves;
• 5-7 peas of black pepper.

Preparation

Cucumbers will be salted for only a day, so they should be small, young, with a thin skin.

Wash the vegetables well and soak them in cool water for 2-3 hours. After that, cut off the butts and, if desired, cut the cucumbers into quarters.

Prepare the brine: boil water along with sugar and salt. Cool it down. Put washed currant and horseradish leaves, dill, peeled garlic cloves at the bottom of a three-liter saucepan. Place the cucumbers tightly on top.

Pour with brine, add bay leaf and peppercorns. Cover with an inverted plate and place something heavy on top. Put it in the refrigerator - you can try it every other day.

barockschloss / Flickr.com

This recipe assumes filling hot water: it turns out faster, but the cucumbers crunch a little less than with cold salting. It is not as convenient to get vegetables out of a jar as from a saucepan, but oppression is not needed. Well, the jar does not need to be sterilized.

Ingredients

• cucumbers (how much will fit in a three-liter jar);
• 5 cloves of garlic;
• 3 tablespoons of salt;
• a small bunch and 1-2 umbrellas of dill;
• water.

Preparation

Wash the cucumbers and cut off their butts. Soaking is optional. Place the dill and peeled garlic on the bottom of a well-washed jar (the cloves can be cut into 2-3 pieces).

Stuff cucumbers into a jar as you would for the winter. Put dill on top and add salt. Pour boiling water over all this, close with a plastic lid.

Shake the jar well to distribute the salt, and when it cools down, put it in the refrigerator. After 12-15 hours, lightly salted cucumbers can be served.

Rawlik / Depositphotos.com

The peculiarity of this method in the absence of brine: cucumbers are salted in own juice and as a result they crunch excellently. It is convenient to store the package in the refrigerator, you can even put it in a drawer for vegetables and fruits.

Ingredients

• 1 kg of cucumbers;
• 1 tablespoon salt
• 1 head of garlic;
• 1 bunch of basil and dill;
• 2-3 peas of allspice;
• 5-7 peas of black pepper.

Preparation

Wash the cucumbers. If they have time to lie down, fill them with cold water for a couple of hours. If only from the garden, just pierce in several places with toothpicks.

Wash the herbs, peel the garlic and chop the whole thing, but not too finely. If your family doesn't like basil, use cherry or grape leaves.

Place the herbs and garlic in the bottom of a plastic bag. You can use baking bags: they are stronger.

Place the cucumbers on top. Peppercorns - black and allspice - crush with a knife so that it gives off its aroma. Sprinkle them and salt over the cucumbers. Close tightly and shake the bag until the ingredients mix.

Put the bag in the refrigerator for 3-5 hours, or better overnight.

Natalycolodi / Flickr.com

Another way to pickle in a bag. Such cucumbers will not crunch strongly: vinegar and oil make them a little soft. But the taste of vegetables will be spicy with a pleasant sourness.

Ingredients

• 1 kg of cucumbers;
• 2 heads of garlic;
• 1 tablespoon salt
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon sugar
• a bunch of dill.

Preparation

Wash the young cucumbers and cut off their butts. Overgrown vegetables can be cut into slices. Put the cucumbers in a bag, add salt, sugar, vinegar and olive oil.

Peel and grate the garlic. Cut a couple of cloves with a knife so that large pieces meet from time to time. Sprinkle the cucumbers with garlic and chopped dill (or other herbs of your choice).

Tie and shake the bag to mix well. Let the cucumbers sit for half an hour and you can try. But it is better to leave them in the refrigerator for 2-3 hours.

5. Quick lightly salted cucumbers with mustard

focus on aperture / Flickr.com

Thanks to the vinegar and mustard, this recipe only takes a couple of hours to pickle cucumbers.

Ingredients

• 1 kg of cucumbers;
• 4 cloves of garlic;
• 1 tablespoon sugar
• 2 teaspoons of salt
• 1 teaspoon vinegar
• ¼ teaspoon of mustard;
• ¼ a teaspoon of ground black pepper;
• a bunch of dill.

Preparation

Cut the washed cucumbers into quarters and place in a deep bowl. Add spices: vinegar, mustard, ground pepper, salt, sugar, chopped dill and finely grated garlic.

Mix everything well, cover the cucumbers with a plate and send to the refrigerator. After a couple of hours, these lightly salted cucumbers can be eaten.

6. Super crispy lightly salted cucumbers on mineral water

chudo2307 / Depositphotos.com

Another option cold salting... Only instead of ordinary water, carbonated mineral water is taken as a basis. With soda, the salt quickly penetrates the cucumbers and makes them super crispy.

Ingredients

• 1 kg of cucumbers;
• 1 liter of unsalted mineral water with gas;
• 2 tablespoons of salt;
• 3 cloves of garlic;
• a small bunch and 1-2 umbrellas of dill and other herbs to taste.

Preparation

Wash the small bumpy cucumbers well and cut off the ends on both sides. Peel and cut the garlic into thin slices.

Place dill sprigs and some garlic in the bottom of a plastic or glass container. Lay the cucumbers tightly on top and sprinkle with the rest. If you will lay out the cucumbers in several rows, sprinkle each with garlic and herbs.

Dissolve the salt in mineral water and fill her with cucumbers. The brine should cover them completely. Close the container with a lid and refrigerate for 12-15 hours.

Today we have lightly salted cucumbers, recipe fast food in a saucepan. We will salt in brine, using little tricks, so that lightly salted cucumbers turn out to be crispy and incredibly tasty. I want to note that this method can be slightly salted not only in a saucepan, but also in any container.

For example, in glass jar or in a plastic bucket. The choice is yours. This recipe lightly salted cucumbers it has been repeatedly checked not only by me, but also by my friends and relatives. And the origin, so to speak, is "grandmother's recipes." I also note that lightly salted cucumbers made using this method in a saucepan are cooked very quickly. Small salted can be consumed after a day. Fast salting happens thanks to a little trick, which you will learn about by reading the recipe to the end.

Ingredients

• Cold water.
• Black pepper, 6-7 peas.
• Ripe dill, with "umbrellas", 2 branches.
• Horseradish, 2 leaves.
• Bay leaf, 2 pieces.
• Currant leaves, 2-3 pieces.
• Salt, per 1 liter of container - 1 tbsp. l. with a "slide".
• Garlic, 2-3 cloves (optional).
• Cucumbers, how many will fit in a saucepan.
• Cherry leaves, 6-7 sheets.

Lightly salted cucumbers - instant recipe in a saucepan

The process of preparing lightly salted cucumbers begins with the fact that it is necessary to wash the cucumbers and leaves.
Any cucumber can be used. Just keep in mind that the larger, the less will fit in the container. This is especially true if you choose to salt in a glass jar. Up to 1.5 kilograms of cucumbers can be placed in an approximately three-liter jar. In order for lightly salted cucumbers to cook quickly, it is imperative to cut off the tips of the cucumbers on both sides.

But! If you cook with a margin of several days and you do not need them to reach quickly, then the ends do not need to be cut off. Now about the method that speeds up the process of cooking lightly salted cucumbers: on each cucumber we make 2 - 3 longitudinal cuts. The incisions need to be made lightly and not completely. Exactly as shown in the photo. It is thanks to these incisions that the "salted salt reaches" so quickly.

Next, put cherry leaves, one branch of dill, currant leaves, one horseradish leaf and peppercorns on the bottom of the container. Neatly with bay leaves. Put in no more than two pieces. A large number of lavrushki will give lightly salted cucumbers a bitter aftertaste. Garlic cloves can be added if desired.

Next, lay the cucumbers in layers to the edge of the pan, add salt. The calculation of salt is as follows: one heaped tablespoon of salt per liter of water. For example, if you have a three-liter container, then you need to put three tablespoons of salt. We don't prepare the brine separately, just add salt and pour in plain water.

At the next stage, put the same collection of greens and leaves on top of the pan, which we put on the bottom and cover with a lid. If you are cooking in a glass jar, do not close the lid tightly, just cover it. In this state, we leave lightly salted cucumbers at room temperature for a day. A day later, our instant recipe for salted cucumbers in a saucepan is ready. Now you can taste it. Important note: keep salted cucumbers in the refrigerator further to slow down the pickling process.

Bon Appetit!