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Prepare lightly salted cucumbers without water. Quick lightly salted cucumbers

In many regions, vegetables are already being harvested in full force, including cucumbers. First of all, they are used on salads to fill up after a gap during winter. No, of course, now you can buy all types of vegetables in stores all year round. But can they compare with the summer harvest, and even if they come from their own garden?

But the time of saturation comes, then they begin to prepare preparations for the winter from cucumbers, and in between they prepare lightly salted cucumbers. This appetizer would be appropriate for any meal. And in combination with new potatoes, it’s absolutely delicious.

Moreover, they are easy to prepare and there are many recipes, some of which I will be happy to share with you. Very tasty and aromatic that it is impossible to pass by. Crispy cucumbers will delight the whole family and your loved ones.

Classic recipe for lightly salted cucumbers

And here is the first recipe. It will take literally a couple of days for the cucumbers to prepare and delight you with their taste. By the way, the brine that remains can be reused. Just soak a new batch of fresh cucumbers in it. These cucumbers make a great appetizer or addition to salads.

Ingredients:

Cooking steps:

1. Prepare all ingredients in advance and clean them. Remove the butts from the cucumbers, place them in a container filled with water for an hour or better, longer.

2. Remove the husks from the garlic and cut into medium-thick slices. Remove the top layer from the horseradish root, rinse along with the leaves and dill branches. Grind the root into small pieces.

3. Place some chopped garlic, horseradish, and dill on the bottom of the salting dish. Next is a layer of cucumbers in one row. Place in layers until all ingredients are finished.

4. Now all that remains is to prepare the brine and pour it over the cucumbers. To do this, mix the salt with water until completely dissolved. You need enough brine to cover everything completely. Cover the dish with a lid and put it in a cool place or in the refrigerator.

For a liter of water you need two tablespoons of salt. Keep this in mind if you need more brine.

5. If you pour boiling water over the cucumbers, you can eat them the next day. When using cold brine, the process will take a couple or three days. The finished brine can be used again to pickle cucumbers.

Eat with pleasure, bon appetit!

Lightly salted cucumbers in a bag

We will pickle the cucumbers in a bag in their own juice. It's much easier and faster than messing around with preparing brine. You can cook in small portions for once or twice. This way you will always have fresh, delicious lightly salted cucumbers at home.

Ingredients:

Cucumbers – 1 kg
Salt - 1 tbsp. spoon
Sugar - 1 teaspoon
Dill - bunch
Garlic - head

Cooking steps:

1. Rinse the cucumbers thoroughly; it is advisable to soak them in cold water for several hours before pickling.

2. Arm yourself with a thicker bag, put the cucumbers into it, they should be dry. Place sprigs of dill on top, add salt and sugar. Squeeze the garlic through a garlic press. Then tie the bag and shake it several times to mix the contents well.

You can make cuts on the vegetables, then the pickling process will be faster.

The snack prepared in the morning will be ready after lunch. Eat with pleasure, bon appetit!

Instant lightly salted cucumbers with garlic and herbs

Very fast, simple and convenient. Crispy, aromatic cucumbers make a great snack. They are not difficult to prepare, and they will bring a lot of pleasure.

Ingredients:

Cucumbers – 700 g
Boiling water - 1 l
Dill, parsley - bunch
Greens (currants, horseradish, cherries, basil) - a bunch
Garlic - 2-3 cloves
Salt - 2 tbsp. spoons

Cooking steps:

1. Cucumbers must be placed in a container with cold water for a couple of hours in advance. Wash the greens thoroughly, peel the garlic cloves. If desired, you can add hot pepper to the cucumbers, then they will have a slight spice. Prepare all ingredients so that they are on hand during cooking.

2. Place half of the total amount of herbs, garlic, and salt at the bottom of the pan.

3. Remove the butts from the cucumbers and place them on top of the greens. Place the other half of the greens on top. Pour boiling water into the pan until the contents are completely covered. Cool, then place the dishes in the refrigerator.

4. They will be ready in five, six hours. It is advisable to eat them two or three days in advance so that they do not spoil.

Have a nice day, bon appetit!

Quick recipe for lightly salted cucumbers in 5 minutes

This snack is ideal to complement lunch or dinner. You can even take the dish with you on a picnic. Preparing the snack will not take you much time; I am sharing the recipe below.

Ingredients:

Cucumbers – 5 pcs.
Dill - 1/2 bunch
Garlic - 4 cloves
Salt - 0.5 teaspoon
Sugar - 0.5 teaspoon

Cooking steps:

1. Rinse the cucumbers with water, cut into circles into a deep bowl.

2. Add half a bunch of finely chopped dill to the bowl. Pass the peeled garlic cloves through a garlic press.

3. Then add salt, sugar, mix everything well. Cover the bowl with a lid or cling film, put it in the refrigerator for half an hour, an hour.

It's that simple, quick and delicious. Bon appetit, eat with pleasure!

Pickled cucumbers with lemon

Cucumbers will have a very interesting taste if you add lemon juice during pickling. For the first time, prepare a small amount, to try this dish, you may need to adjust the amount of spices, it all depends on your tastes and desires.

Ingredients:

Cucumbers – 500 g
Salt - 0.5 tbsp. spoons
Dill - bunch
Garlic - 2-3 cloves
Lemon juice - 1 teaspoon

Cooking steps:

1. Prepare the food, wash the cucumbers, herbs, peel the garlic.

2. Cut the cucumbers into quarters. Chop the garlic finely with a knife.

3. Place the quarters in a clean, heavy-duty bag. Finely chop a bunch of dill and place in a bag along with chopped garlic cloves. Add salt, squeeze out the juice from the lemon, you only need a little bit.

4. Tie the bag, vigorously shaking the contents in the bag. Leave the bag on the kitchen counter for a couple of hours, this will be enough time for the cucumbers to marinate. Shake the bag periodically.

Good luck with your cooking and enjoy!

Lightly salted cucumbers with mint

An original way to pickle cucumbers. In general, all the originality is in the addition of mint, which will make the taste more delicate and the aroma will be unusual. It takes two days to marinate and you can enjoy an interesting snack.

Ingredients:

Cooking steps:

1. Rinse everything thoroughly and dry. Cut off the ends - the butts of the cucumbers, peel the garlic.

2. Wash the jar thoroughly and sterilize in advance. Fold the cucumbers into it more tightly, cut the garlic into slices, and place in a jar. Place a sprig of mint on top. Cut the green hot pepper into rings and add to the cucumbers.

3. Dissolve salt in water and pour into a jar. Close it with a lid and leave at room temperature for 2-3 days. After opening, store the jar in the refrigerator.

Bon appetit and good mood!

Lightly salted cucumbers with soy sauce and chili pepper

Another recipe for quick pickling in a bag. It is not known for certain whose idea it was to pickle cucumbers this way. But many people picked it up and use it with pleasure. I’m no exception; crispy cucumbers are prepared quickly, and most importantly, without much hassle.

Ingredients:

Cooking steps:

1. Place the prepared washed products in a tight bag. I use a ziplock bag, very convenient. Don't forget to cut off the ends of the cucumbers. Cut the chili pepper into medium-sized circles, chop the dill with a knife. The garlic can be pressed or cut into pieces at your discretion. Add sesame seeds, salt, sugar, and soy sauce.

2. Close the bag, shake it several times so that the cucumbers are completely covered with spices and sauce. Place it in the refrigerator overnight.

3. During this time, you need to turn the package over several times.

4. This is the treat you should get.

Have a great day and bon appetit!

Recipe for lightly salted cucumbers from the chef on video

Ilya Lazerson is known for his unconventional approach to preparing various dishes. This makes him interesting and unusual in his circles. Ilya also prepares lightly salted cucumbers in his own way, take a look and take note of the recipe, I hope you like it.

Bon appetite!

I tried to find interesting and original recipes for you. On hot summer days, when there is no particular appetite, cucumbers will come to the rescue. The appetizer will be an addition to hot dishes; in combination with potatoes, the price will not be added to the dish.

Cucumber is the king of the summer table in my family. We eat them fresh, but I prefer to salt and pickle them. One of my favorites has become quick-cooking lightly salted cucumbers, which I cook in a bag, pan, or jar, because they turn out incredibly tasty and crispy. It’s these cucumbers that I’ll tell you about.

Lightly salted cucumbers in a bag in 15 minutes

There are situations when you want something salty to go with your potatoes. I'll tell you how quickly, in 15 minutes, you can make lightly salted cucumbers in a bag. I will share proven recipes.

Wash freshly picked fruits and trim the stems. Cut into rings. Squeeze the garlic through a garlic press. Wash the dill and cut into small pieces. Divide the bay leaf into pieces. Place fruits and fragrant seasoning in a plastic bag. Shake the package. Refrigerate for 15 minutes. You can take a sample.

How to pickle cucumbers in 15 minutes with mustard

How to cook:

Cut the washed cucumbers into thin slices.
Sprinkle with spices and tie in a bag.
Gently grind and leave on the table for 15 minutes.

Store leftover vegetables after meals in the cold.

Advice! Before pickling, it is advisable to soak the cucumbers in cold water for 50 minutes.

Lightly salted crispy cucumbers in 2 hours

If you have a little more time, I advise you to pickle quick lightly salted cucumbers according to the recipe in a bag, which will be prepared in 2 hours.

Products:

Trim the edges of the washed cucumbers and cut into quarters. We cut the greens and garlic into small pieces, and the pepper into rings.

Mix the prepared products well. We put it in a bag, where we grind the contents a little. Keep warm for half an hour, in the refrigerator for 2 hours, the product is ready.

For another two-hour snack, prepare:

Gherkins (small cucumbers) – 0.5 kg;
Garlic – 2 cloves;
Dill, cilantro – 3 sprigs each;
Salt – 1.5 tbsp. l.;
Vinegar – 1 tsp.

Wash the gherkins, trim the edges, and soak them in spring water for half an hour. Cut them into barrels, squeeze out the garlic, chop the dill and cilantro, and season with the rest of the spices. Knead, transfer to a bag, shake. After 2 hours, the freshly salted, fragrant cucumbers are ready.

Cucumber snack “Khrustik” in a bag in 5 minutes

Here's how to quickly make a delicious snack in 5 minutes. I ran home for a snack and quickly came up with a snack.

How to prepare:

Wash the cucumbers, trim the stems, cut in half. Chop the greens, crush the garlic. Pour salt, sugar, pepper, pour in oil, put in a bag, lightly grind, put in the refrigerator for 5 minutes. You can start having a snack.

Advice! Use table salt without additives for pickling to avoid softening of vegetables. The rest is prohibited.

Crispy lightly salted quick-cooking cucumbers in a saucepan

Without spending a lot of time, you can deliciously pickle cucumbers in a saucepan.

Pickling cucumbers can take different times, depending on which method you choose. Cucumbers soaked in boiling water are cooked for half a day, i.e. 12 hours. Prepared in the evening, they will be ready in the morning. Using cold brine, they will be prepared after three days.

We use:

First, let's deal with the cucumbers; they need to be placed in cold water for a couple of hours. The cucumbers will absorb moisture and be crispy.

On a note! It is better to take small cucumbers of the same size.

After two hours, wash the cucumbers well. We cut off the tails. This will help speed up the salting process.

Wash the greens and dry them lightly with a paper towel.
We cut the horseradish leaves and dill so that it is convenient to place them in the pan.
Cut the horseradish root and hot pepper into pieces (don’t forget to remove the seeds from the pepper, they are very hot), determine the quantity to taste. I don’t make it spicy, I add one small slice at a time, since my child loves these cucumbers.
Peel the garlic, divide the clove into several parts.
Take a three-liter saucepan (preferably enameled), add cucumbers mixed with seasoning. The pan does not need to be filled to the brim; you need to leave room for the marinade and pressure.
The marinade is easy to prepare; just boil water and salt. Pour hot cucumbers, place a plate smaller in diameter than the pan.

Attention! It is better to use spring water or bottled, filtered water for brine. If you use tap water, there is a high chance that the cucumbers will become soft due to a small amount of chlorine (often present in unfiltered tap water).

We eat the cucumbers the next day and store them in the refrigerator.

Another recipe for malosol for a saucepan

Take 60 grams of salt per liter of water. Boil, cool. It could be easier. Dissolve salt in cool spring, bottled, purified water.

Line the bottom of the dish with horseradish, cherry, oak, currant, and dill leaves with umbrellas.
Place the prepared cucumbers. Place cloves of garlic and hot pepper between them. You can add sweet pepper for flavor. Top with dill and horseradish leaf.
Pour brine, press down with a flat plate, leave in a warm place for a day.

In the following days, the cucumbers will become more sour. If you want to eat lightly salted cucumbers, take them in small quantities.

Vegetables in mustard sauce:

1.7 kg of small cucumbers;
0.3 kg of other vegetables (small onions, carrots, sweet peppers).
Sauce:
0.7 liters of water;
1.5 tbsp. l. salt and sugar;
20 g mustard powder;
0.5 tsp. ground ginger;
1 tbsp. l. ground turmeric;
1/3 tsp each of ground black and allspice;
1 tbsp. l. vinegar.

Mix cucumbers with vegetables: whole onion, carrots in cubes, pepper slices. Place it in a saucepan, pour boiling sauce over it, and let it sit in the room for two days.

Lightly salted cucumbers in a jar

I also offer an excellent recipe for quickly preparing crispy lightly salted cucumbers in a jar.

We will need:

How to pickle:

Soak the cucumbers in water for four hours. This will give them a crunch.
We cut off the nose and tail, make shallow cuts along the fruit.
In a three-liter bottle we put torn leaves, twigs, garlic (cut each clove in half), and peppercorns.
Place the cucumbers in the jar up to their shoulders, add the remaining dill and horseradish leaf.
Pour salt into sparkling water, stir, pour in cucumbers, keep warm for a day.

After 24 hours, the cucumbers are ready. Cover with a tin lid and place in the refrigerator.

Original rustic recipe for crispy cucumbers

I take a dill bush with seeds, put it in a bottle, and fill it halfway with cucumbers.
Then a medium head of garlic, divided into cloves and a whole small chili pepper.
Again, cucumbers to the bottom edge of the neck.
I dilute a faceted 100-gram glass of salt, a finger below the rim, in a 300-gram mug of spring water.
I pour it into the bottle, having previously placed it in a bowl, add clean water to the edge of the neck, and leave it in the kitchen.

I start trying it the very next day, my husband likes it sour - he waits three days.

Lightly salted cucumbers for the winter according to my favorite recipe

You can prepare lightly salted cucumbers for the winter. They turn out amazingly delicious. I close it all the time, my family really likes it.

Products per liter jar:

Pour cucumbers with ice water for 3 hours. Then wash them, cut off the spouts, and let them sit for another 2 hours. Place garlic and pepper at the bottom of the jar, place cucumbers on top, dill, horseradish and bay leaves on top. Pour boiling water with salt. Leave for two days to ferment.

Then we drain this brine, we no longer need it, throw away the leaves and dill. Fill the cucumbers with boiling water without salt, immediately drain and fill again with more boiling water. We seal it and cover it warmly.

Important! We seal and wrap each jar separately, not all at once.

Now you know that there are a large number of recipes for quickly preparing crispy lightly salted cucumbers in a bag, pan, or jar. When pickling, be sure to use dill and garlic. These spices will add taste and aroma to our cucumbers.

How to prepare delicious crispy lightly salted cucumbers according to the classic recipe? There are so many options for preparing the same dish, you can get lost.

We have prepared a selection of the most delicious and proven recipes for lightly salted cucumbers. Choose the one you like: in a pan, in a jar or in a bag.

With apples, mustard, garlic and herbs, herbs. Spicy with hot pepper or sweet in honey brine.

Ingredients:

Preparation:

Wash the cucumbers and leave in cold water for 2 hours. Wash all the greens, peel the garlic and cut into thin slices.

Place half of the greens and garlic on the bottom of the jar, then place the cucumbers tightly vertically in the jar and place the remaining greens and garlic on top.

Dissolve salt in 1.5 liters of water, boil and pour the boiling solution over the cucumbers. Cover the jar with a lid. After a day, lightly salted cucumbers are ready to eat, but if you want to crunch the cucumbers earlier, then cut off their ends, in which case they will be ready in 12 hours

Hungarian style lightly salted cucumbers with vinegar

Ingredients:

Preparation:

Select small cucumbers and wash them. Cut both ends by 1-2 cm and cut the cucumbers lengthwise, then place them in a jar, topping with dill and horseradish.

Place a slice of rye bread on top of the cucumbers and drop 4-5 drops of vinegar on it. Prepare brine at the rate of 1 tablespoon of salt per 1 liter of water. Pour brine over the cucumbers, cover the jar with a saucer and place in a warm place. As a result of fermentation, after a day the brine will become cloudy, and on the 3rd day it will begin to lighten; at this time, the cucumbers should be moved to the refrigerator, they are ready for use.

Classic recipe for lightly salted cucumbers

Ingredients:

Preparation:

Wash the cucumbers and cut off the ends on both sides. Take an enamel pan and place the cucumbers in it in one layer. Place dill umbrellas, currant and cherry leaves, peeled garlic cloves and a handful of allspice peas on top.

Cover everything with horseradish leaves. Place a second layer of cucumbers and again top with dill, cherry and currant leaves, garlic and pepper, cover the second layer with horseradish leaves.

Prepare a brine from 1-1.5 liters of water, salt and sugar, bring it to a boil. Pour boiling brine over the cucumbers until it completely covers the cucumbers. Cover the pan with a lid and leave at room temperature until the brine has cooled, then put it in the refrigerator. In a day, the lightly salted cucumbers will be ready.

Instant lightly salted cucumbers in a saucepan

These quick, crispy cucumbers take just 5 minutes to prepare. This is the simplest recipe, a novice housewife can handle it.

Ingredients:

Preparation:

Wash the cucumbers, wipe them dry and trim the ends. Wash the greens, peel the garlic and cut into pieces. Put the water on the fire, let it boil and add salt, sugar, bay leaf and peppercorns, if desired, you can add a little hot pepper.

Place half the herbs and garlic on the bottom of a dry pan, then place the cucumbers, making sure they fit tightly together. Fill the pan halfway and add the herbs and garlic again, then add the remaining cucumbers and cover them with the herbs and garlic.

Pour hot brine over the cucumbers, let cool at room temperature and put in the refrigerator overnight. The next day you can eat the cucumbers.

Quick lightly salted cucumbers with mustard

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

Ingredients:

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.

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

Lightly salted cucumbers in mineral water

Ingredients:

1 kg of cucumbers;
dill;
head of garlic;
2-4 tbsp. salt;
1 liter of salty carbonated mineral water.

Preparation:

Wash the cucumbers well and cut off their tails on both sides. Place the dill, cut into 4-5 cm pieces, into the container in which the cucumbers will be salted. Place the cucumbers on the dill.

Peel the head of garlic, cut the cloves into slices and sprinkle them on the cucumbers. Dissolve 2-4 tablespoons of salt in salted carbonated mineral water and pour over the cucumbers so that they are completely covered, place the remaining dill on top. Close the container with a lid and place in the refrigerator for a day.

Recipe for crispy lightly salted cucumbers with herbs

Ingredients:

Preparation of lightly salted crispy cucumbers with herbs:

Wash the cucumbers and herbs thoroughly. Place chopped herbs and thinly sliced garlic on the bottom of a plastic container.

Crush several peas of allspice and black pepper with the handle of a knife and add them to the greens. Cut the cucumbers lengthwise or into quarters, place them in a container and sprinkle with salt. You must determine the amount of salt yourself; salt 3-4 times more than usual when you salt cucumbers for food.

Close the container and shake it well so that the cucumbers hit the walls and release the juice. After 5-10 minutes, the cucumbers will be in a brine made from their own juice, which will be mixed with salt and herbs during shaking.

Leave the container at room temperature for an hour and a half, shaking it occasionally. Your cucumbers are ready, all you have to do is wash off the excess salt.

Ingredients:

1 kg small cucumbers;
3-4 cloves of garlic;
dill greens;
1 tbsp. salt.

Preparation:

Finely chop the dill and garlic. Wash the cucumbers thoroughly and cut off the ends. Place cucumbers, dill, garlic and salt in a plastic bag.

Tie the bag and put it in another bag. Shake everything well and put the bag in the refrigerator, shaking it occasionally. After 6-8 hours, you can taste the cucumbers.

Quick lightly salted cucumbers with olive oil

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

Ingredients:

Preparation:

Wash the young cucumbers and cut off their butts. Overgrown vegetables can be cut into circles. Place 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 appear from time to time. Sprinkle the cucumbers with garlic and chopped dill (or other herbs of your choice).

Tie and shake the bag until the contents are thoroughly mixed. Let the cucumbers stand for half an hour - and you can try. But it is better to leave them in the refrigerator for 2-3 hours.

Lightly salted cucumbers per day in cold brine

Lightly salt the cucumbers in cold water. Quick pickling and absolutely no trouble. And the result is amazing.

You will need:

cucumbers – 2 kg;
salt – 3 tablespoons;
dill - a small bunch;
garlic – a couple – three cloves.

How to cook:

Place half the herbs and half the garlic on the bottom of the dish. Then pack the cucumbers tightly and place the remaining greens on top.

Dissolve salt in cold water and pour over greens. Cover with a lid, pressing it down with pressure, and wait exactly 24 hours.

Lightly salted cucumbers “Spicy”

Ingredients:

1 kg of small cucumbers;
4-5 cloves of garlic;
½ pod of hot pepper;
a large bunch of dill;
6 tbsp. coarse salt.

Preparation:

Take only young, elastic cucumbers with thin skin, rinse them under running cold water. To make cucumbers salt faster, cut off the ends on both sides.

Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. Place 2/3 of the total amount of dill and thinly sliced garlic at the bottom of the jar. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill.

Place salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and pour the resulting salt solution over the cucumbers again.

Cover the jar with a saucer, on which place a small weight, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days, after which they can be tasted.

Crispy lightly salted cucumbers with vodka

Ingredients:

Preparation:

Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and place cucumbers on top.

Prepare the brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

Lightly salted cucumbers with apples

Ingredients:

Preparation:

Prepare the brine at the rate of 1 bay leaf and 2 tablespoons of salt per 1 liter of water. Boil it. Wash the cucumbers thoroughly and cut off the ends. Peel the garlic and cut the apples into 4 parts.

Place 1/3 of the dill, currant leaves, cherries and horseradish in a dry saucepan. Place half the cucumbers and one apple on the greens. Place a clove of garlic, cut into thin slices, and 4-6 peppercorns on top. Then add another portion of dill, garlic, currant leaves and cherries.

Top with remaining cucumbers, apples, herbs and garlic. Pour hot brine over the cucumbers, cover the pan with a plate and place a weight on top. Let cool completely and put in the refrigerator. In the morning the cucumbers will be ready.

Hot pickled lightly cucumbers with honey

You will need:

How to pickle cucumbers with hot brine:

Prepare spices (herbs) for pickling. Select suitable branches, wash them and set aside. Select the cucumbers, they should all be about the same size, wash and cut off the ends.

Place the greens at the bottom of a prepared clean container (jar, pan, etc.): horseradish leaves, black peppercorns, black currant leaves, cherry leaves, umbrella dill (it can be replaced with dill seeds), chopped chili peppers and garlic.

Top with cucumbers and again layer with horseradish leaves and dill umbrellas.

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Prepare hot brine. To do this, boil 0.5 liters of water in a saucepan, add salt and half a teaspoon of honey. Stir until completely dissolved, turn off the stove and pour in a tablespoon of vodka.

Pour hot brine over cucumbers.

Cover with a lid and leave them to salt for a day at room temperature. If you do not plan to eat everything at once, you should store them in the refrigerator. After a day, lightly salted cucumbers are ready to eat.