This recipe for crunchy cucumbers is a must-try, especially during the summer. These cucumbers turn out super crunchy and maintain their vibrant green color. They are the perfect accompaniment to grilled dishes, potatoes, and much more. Don’t miss out on this recipe – it has been tried and tested multiple times!
Ingredients:
- Fresh cucumbers – 2 kilograms (4.4 pounds)
- A bunch of dill
- One large head of garlic
- Salt – 2 tablespoons without a hill
Step-by-Step Recipe for Crunchy Low-Salt Cucumbers:
Start by rinsing 2 kilograms (4.4 pounds) of fresh cucumbers with cold running water. Inspect them for any signs of rot or damage.
Place the cucumbers in a deep bowl or another container, and cover them with cold water, ensuring the cucumbers are fully submerged. Let them soak for one to two hours.
Tip: When choosing cucumbers for pickling, the selection is crucial for a beautiful and tasty outcome. The size, shape, and skin quality matter. It’s best to choose small, uniformly sized cucumbers (no longer than 15 centimeters or 6 inches) with undamaged, dark green skin that feels firm. Cucumbers with a bumpy surface and small spines have fewer seeds and denser, crunchier flesh, making them ideal candidates for this recipe. Also, cucumbers grown outdoors tend to be more aromatic and flavorful compared to greenhouse-grown ones.
Rinse a bunch of dill with cold running water and cut it into pieces about 3-4 centimeters (1.2-1.6 inches) long (not too finely).
Separate the head of garlic into cloves and peel each one. Choose a larger head of garlic for a more pronounced garlic flavor in the jar with cucumbers.
While the cucumbers are soaking, prepare your glass jars. This recipe typically fills two one-liter jars, but the exact number and size may vary depending on your cucumbers. Sterilization is not necessary.
Lay dill on the bottom of each jar.
After the cucumbers have soaked for one to two hours, drain the water.
Begin tightly packing the cucumbers into the jars, adding a few cloves of fragrant garlic and some dill to each jar as you go. Continue packing the cucumbers all the way to the top.
Next, add one heaped tablespoon of salt (without a hill) to each one-liter jar. Adjust the salt quantity for larger or smaller jars accordingly.
Carefully fill each jar with freshly boiled water, leaving a little space at the top.
Cover each jar with a plastic cap and screw it on tightly. Shake the jars well to dissolve the salt.
After that, remove the plastic caps and let the jars with low-salt cucumbers sit on the table for pickling.
After 24 hours, your crunchy low-salt cucumbers are ready to eat.
Be sure to try making low-salt cucumbers using this recipe. They always turn out delicious and crunchy, and the preparation is hassle-free. These cucumbers stimulate the appetite and perfectly complement any lunch or dinner, enjoyed by both kids and adults.
