Quick salted cucumbers
The lightly salted kind you eat the next morning, not the sour winter ones. Dill, garlic, a horseradish leaf if you can find one.
- Serves
- 1 × 1.5 l
- Time
- 15 min + 1 day
Ingredients
- 1 kg small firm cucumbers
- 1 l water, 2 tbsp coarse salt (no iodine)
- 1 head garlic, a big bunch of dill with umbrellas
- A horseradish or blackcurrant leaf, a few peppercorns
Method
- Trim the ends of the cucumbers and soak them in cold water for an hour — they stay crunchier.
- Pack them upright in a jar with garlic, dill and leaves.
- Dissolve the salt in hot water and pour over. Leave on the counter, loosely covered.
- Ready in 24 hours. Move to the fridge and eat within a week.