June is in the yard, and one of the first summer snacks is considered to be low-salted cucumbers. They are prepared by each hostess according to her favorite recipe. I also have a lot of them, one of them I offer To your attention. Cucumbers and onions are spicy, sharp, with a slight vinegar tint. It is easy to cook, it is more difficult to wait for a few hours... P.S.: I do not cook from a large amount, because on the second or third day cucumbers are no longer salted, they resemble canned ones.
| Cook Time | 15 minutes |
| Servings |
Ingredients
- 500 gram Cucumber
- 1 piece Onion
- 3 cloves Garlic
- 1 bunch Greens dill, mint, horseradish leaf, garlic greens, Bay leaf
- 1 teaspoon Coriander
- 1 piece Star anise
- 1 teaspoon Black pepper peas and sweetmeats
- Chilli pepper to taste
- 1 teaspoon Sugar
- 1 tablespoon Salt
- 30 ml Vinegar (9%)
Ingredients
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Instructions
- Wash the cucumbers and cut them in opposite directions on both sides. So the faster they are salted, remaining as it were, intact.
- Boil 300 ml. water, boil all the spices, add salt and sugar, stir, remove from the heat.
- At the bottom of the jar, put the cut greens.
- Put the cucumbers on the greens, alternating with onion slices and garlic slices.
- Fill with warm brine. Cool, pour in the vinegar.
- Put it in the refrigerator for 12 hours.
- Bon appetit.
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