That’s how you do the fastest and tastiest low -salt cucumbers. You don’t even need a jar

Many people love low -salt cucumbers, which are a great addition to sandwiches, salads and dinner dishes. According to them, we prepare a pickle with spices and place the whole in previously scalded jars. It turns out that there is a simpler method for these preserves. Make small cucumbers “dry”.

As already mentioned, we do not prepare the pickle for the “dry” method and do not use jars. We replace the dishes with foil bags, necessarily with a string closure.

Of course, we also need to use specific spices and salt responsible for the fermenting process. In this case, we cut off the tips, thanks to which they will release water and it is in it that they will marinate.

The “dry” method allows you to quickly hang low -salt cucumbers. In fact, when we prepare them in the morning, they will be ready to eat in the evening. Every day their taste becomes more intense and more sour.

Remember that cucumbers gradually go through the stages of fermentation, thanks to which they become more and more aromatic every day and resemble traditional silage. So let’s adjust the pickling time to your taste preferences – some prefer slightly crunchy and delicate vegetables, while others value a distinct, acidic taste.

Ingredients:

• 1 kg of ground cucumbers;
• 1 horseradish root;
• several dill branches;
• several blackcurrant leaves;
• 5 cloves of garlic;
• 3 bay leaves;
• 3 allspice grains;
• 1 teaspoon mustard;
• 1.5 teaspoons of salt.

Preparation:

At the beginning, we thoroughly wash the cucumbers and cut off their tips on both sides. Then crush the garlic cloves and cut them into small pieces.

In the next step, place cucumbers and the rest of the ingredients in the plastic bag. Then we close the sack and rub it to stick vegetables with spices. We also remove air from it.

We put low-salt cucumbers in the fridge for 6-8 hours. After this time, we can use them in the kitchen.