Today it is known great amount in a variety of ways preparing delicious lightly salted cucumbers. You can use recipes in which no more than 20 minutes, several hours, or days are spent on this. It all depends on free time and the desire to experiment.
Quick lightly salted cucumbers: recipe
Lightly salted cucumbers prepared according to the recipe are very tasty and tender. next recipe.
Compound:
- Fine salt - 2/3 tsp.
- Garlic - 2-3 cloves
- Fresh cucumbers - about 600 g
- Dill umbrellas.
Preparation:
- First, you need to thoroughly wash the cucumbers, then cut them into quarters or halves. Place the prepared cucumbers in a deep container.
- Peel the garlic and cut it into slices, transfer it to the bowl with the cucumbers.
- Wash the dill and add to the rest of the ingredients.
- Salt the cucumbers and mix everything thoroughly with your hands - the ingredients should be evenly distributed.
- We transfer all components into a simple plastic bag, release the air from it and tie it tightly. Leave the bag with cucumbers for 1 hour at room temperature.
- After the specified time, you can serve delicious lightly salted cucumbers.
Lightly salted cucumbers in a container
You should also try the following recipe for cucumbers: main feature which is not only fast, but also delicious taste.
Compound:
- Salt - to taste
- Allspice - to taste
- Black pepper - to taste
- Garlic - 2-3 cloves
- Fresh herbs - to taste
- Fresh cucumbers - 900-1000 g.
Preparation:
- To make delicious lightly salted cucumbers according to this recipe, you need to prepare a simple one in advance. Plastic container which must have a lid.
- Take fresh herbs, wash them thoroughly and place them on the bottom of the prepared container.
- We peel and crush the garlic using the handle of a knife, but do not chop it, thanks to which it will impart more flavor. Transfer the garlic to a container with the greens.
- Place allspice and crushed black peppercorns in a container.
- Wash the cucumbers and cut them lengthwise into two halves, place them in a container with the rest of the ingredients and season with salt.
- Close the container tightly with a lid and shake it thoroughly, thus mixing the ingredients.
- After about 10 minutes, the cucumbers will be in the brine from own juice, salt and herbs.
- Leave the cucumbers at room temperature for about 1 hour. Then, if necessary, wash off extra salt and can be served.
Lightly salted crispy cucumbers: recipe
Compound:
- Sugar - 1 tbsp. l.
- Salt - 2 tbsp. l.
- Water - 1 l.
- Hot pepper (not required ingredient) -taste
- Peppercorns - to taste
- Horseradish, cherry and black currant leaves
- Dill umbrellas
- Garlic - 1 head
- Cucumbers - 1.5 kg
Preparation:
- Wash the cucumbers and pour them cold water and leave for about 3-4 hours. It is thanks to the use of cold water and horseradish leaves, which contain a large amount of tannins, that lightly salted cucumbers will be crispy.
- Cut the pepper into several pieces. Peel the garlic and cut the cloves in half.
- We take an enamel saucepan and put into it some cherry and currant leaves, several dill umbrellas, garlic and a small handful of allspice peas, add hot pepper.
- We lay out a layer of washed cucumbers, then again a layer of greens, cucumbers, greens and cover with washed horseradish leaves on top.
- Now we make the brine - dissolve sugar and salt in 1 liter of water. Place the mixture on the fire and bring to a boil. Pour hot brine over the cucumbers; it should completely cover the vegetables.
- Cover the saucepan with a lid and leave until the brine has cooled completely (at room temperature), then put it in the refrigerator.
- Within a day, the cucumbers are completely ready and can be served.
How to cook lightly salted cucumbers with cold water?
Compound:
- Bay leaf - 2-3 pcs.
- Black pepper - 4-6 pcs.
- Cherry leaves - 2-3 pcs.
- Horseradish - 1 leaf or 30 g.
- Dill - 1 umbrella with seeds
- Garlic - 2-3 cloves
- Rye or black bread
- Salt - 1 tbsp. l. (with a slide)
- Blackcurrant leaves - 3-4 pcs.
Preparation:
- The quantities of the above ingredients are calculated for 1 liter jar.
- First, wash the cucumbers thoroughly and cut off all the ends, transfer them to a previously prepared jar.
- Immediately pour salt into the jar (1 heaped tablespoon), put all the spices on top and pour plain cold water. You are allowed to take water directly from the tap.
- Place half of rye or black bread in the jar and close it with a lid (you can simply cover it with gauze or any other clean cloth). It is advisable to close the jar with a lid, thanks to which the cucumbers will be salted faster.
- Place the jar in a saucepan or any deep bowl and leave it in a warm place for 1 day. Be sure to use a bowl, as the brine will leak out during the fermentation of the cucumbers.
- For cold brine, you can also use cooled boiled water. If you use this little trick, you can reduce the salting time several times.
- After about a day, the delicious crispy lightly salted cucumbers are ready and can be served.
Delicious lightly salted cucumbers: recipe
Compound:
- Salt - 1 tbsp. l.
- Dill seeds - 1 tsp.
- A bunch of fresh herbs - 1 pc.
- Grated horseradish - 0.5 tbsp.
- Little ones fresh cucumbers- 1 kg.
- Overgrown cucumbers - 700 g.
Preparation:
- First, we take overgrown cucumbers and wash them thoroughly, then chop them on a coarse grater.
- Wash the greens and finely chop them, transfer them to a container with chopped cucumbers.
- Wash the horseradish, peel it and three on fine grater, then add to the rest of the ingredients.
- Add salt, dill seeds and mix everything well.
- We transfer the resulting mixture into a deep container, and on top lay a layer of cucumbers, cut into quarters, then again a layer of cucumber mixture - according to this scheme, we alternate the remaining layers.
- Cover the container with a lid, place it in the refrigerator and leave for a couple of hours. If you leave cucumbers in this mixture for a day, the taste of horseradish will be brighter.
- Preparing lightly salted cucumbers is very simple and easy, and even a beginner can cope with this task. experienced housewife. This dish will be a worthy addition to any holiday table.
Quick, lightly salted cucumbers are a godsend for those who don’t like to wait long, because they only take a few hours to prepare. One of the advantages of such recipes is that the appetizer turns out incredibly tasty and aromatic.
Our recipe without seaming. We store the beauties under a regular nylon lid in the refrigerator or cellar.
If you love lightly salted cucumbers, take a walk in the section “Easy recipes” - “Homemade preparations”. The fastest recipes await you. - from 15 minutes to 2 hours. And extra-crispy in mineral water - in just 12 hours.
Quick navigation through the article:
Ingredients for a 3 liter jar/pan
For a 3 liter jar or pan:
- Cucumbers -1.5 kg (about the same size)
- Spice leaves - 4-5 pcs. each:
- Currants or cherries
- Horseradish, preferably with petioles, which contain all the power
- Dill umbrellas, optional with sticks and green paws
- Garlic - 4-6 cloves (adjust to taste)
- Black peppercorns - to taste
For the brine:
- Water - about 1.5 l (preferably NOT chlorinated: from the pump room, spring water, settled tap water)
- Salt per 1 liter of water - 1 tbsp. heaped spoon
- You can add sugar: per 1 liter of water - 1 tbsp. spoon without slide
*That is, in our recipe for 1.5 liters of water we add 1.5 tbsp. spoons of salt and to taste 1.5. Art. spoons of sugar.
The choice of salt for such recipes has nuances: see photo below.
You can easily find the necessary greens in markets and large supermarkets. This is what the set is usually called “bouquet for pickling cucumbers.”
How to prepare vegetables for pickling
Wash the cucumbers, fill them with cold water and let them stand for 1-2 hours. Wash all the leaves, measure out the salt and sugar. Peel the garlic cloves and cut them in half. 
Trim the ends of each vegetable. This will allow them to salt faster. You can prick it with a fork in several places - not deeply, in order to damage the skin.
How to properly place vegetables in a container.
- Place in a jar (wash clean with baking soda): It is advisable to make the first layer vertical and dense. Next - according to the size, as it turns out.
- Placement in a pan (enamel or stainless steel): also tight, but horizontally flat.
Horseradish can only be placed on top. Divide the rest of the spicy leaves and garlic into 2 parts. One part - to the bottom of the jar/pan. And the second part aromatic additives put it together with horseradish - on top of the cucumbers.
We use all the parts in the dill and do not cut the stems from the horseradish leaves. They contain the most substances important for a crispy result.
How much brine do we need? Usually 1.5 liters of brine is enough for a 3 liter jar. If there is not enough for the selected container, prepare more according to the proportion indicated above.
Please note that rock salt may give a “dirty residue”. We filter it through cheesecloth. Or simply carefully drain the salty liquid so that the cloudy sediment remains at the very bottom.
Option #1. How to cold pickle (24-36 hours)
The result is the most colorful and crunchy.
For cucumbers about 10 cm, it will take 1-1.5 days before the classic lightly salted taste. This is the recipe that gives natural fermentation and probiotic value of the fermented product.
Cooking cold brine:
- Heat half the water and dissolve salt and sugar in it. Combine the warm salty part and the second half of the water, let it cool completely.
What we do with prepared vegetables:
- Pour cold brine over the vegetables and leaves. We leave for 8-10 hours at room temperature- under the towel. Then we put it in the refrigerator.
- In 24 hours great snack ready to eat.
We store vegetables in the refrigerator. If you keep it in brine, the cucumbers will continue to pickle. If you get it, they will remain perfectly lightly salted. Can be added to brine fresh vegetables- as space becomes available. The brine is quite suitable for up to 7-10 days.
Option #2. How to pickle hot (8-12 hours)
The fastest option.
Such cucumbers lose a little color and crunch, but the pickling itself happens faster. After 8-12 hours, vegetables delight with pleasant saltiness.
Cooking and pouring hot pickle in proportion from the recipe above:
- Add salt and sugar to boiling water and stir quickly.
- Let the solution cool before pouring into the cucumbers - 3-5 minutes.
- Pour the vegetables until they are covered and leave the pickling mixture to cool at room temperature for 6-8 hours.
- Convenient to do at night. You can try the cucumbers in the morning.
Surely, they will appeal to those who love the most lightly salted options. Overnight (8-10 hours) we will definitely get a decent sample traditional snack. Another 2 hours in the refrigerator so that the vegetables are well cooled and ready to be served for lunch.
All the secrets for classic lightly salted cucumbers
Which cucumbers to choose for pickling?
We love to visit large bazaars, where it is easier to find pickling varieties. With them, our efforts are doomed to success. Features: thin skin with numerous pimples, hard flesh, usually small or medium in size (the cucumber fits in the palm of an adult).
The most popular varieties are Nezhinsky and Rodnichok. Many others are also suitable: Far Eastern, Phoenix, Zasolochny, Altai, Voronezh, Beregovoy, Impreso and Magnificent.
How to prepare vegetables?
It is advisable to soak in cold water at least for 1-2 hours. You can immediately trim the ends.
How to put cucumbers in jars?
We sort by size and try to put approximately the same vegetables in the jar. Bookmark - vertical, upright. The first layer always turns out like this, then the next layer will be as it goes in.
Which water is better?
Better NOT chlorinated. This nuance for 200% success has been tested more than once. We are lucky to live next to the pump room.
If you use tap water, let the chlorine disappear: leave for 6-8 hours.
What container should I use?
If it is convenient for you to salt in a spacious container, then choose an enameled or stainless steel pan. Volume 3+ liters.
If you want it traditionally in a jar, then a 3 liter glass one and the most common lids are nylon. This recipe is without rolling. Our cucumbers will be kept refrigerated.
How to prepare jars and lids?
Wash the jars and nylon covers brush with soda and rinse thoroughly in running water. We don't use any detergents. They are more difficult to wash off, and prepared vegetables There may be a harmful chemical taste.
What spices and leaves are required and why?
The standard, time-tested selection of spicy additives is horseradish, oak, cherry and/or currant leaves, dill, garlic. Sometimes - black peppercorns. The rest of the experiments - how things will turn out with the purchase and mood.
Leaves of oak, currant, cherry and horseradish are responsible for the crunch. At least 2 types must be in the recipe.
For aroma, dill umbrellas (inflorescences) are the strongest option. We sometimes do without them (ordinary twigs).
What else is added to lightly salted cucumbers?
Almost everything that people deal with in their breadth of residence. Grape leaves, basil, mint, cumin, oregano, hot red pepper.
An interesting alternative is made with an apple. Need sour or sweet and sour hard grade Antonovka type. For 1.5 kg of vegetables, a small fruit of 100-150 g.
How to deliciously use the results of our labors?
Any cold soups, salads and appetizers. To alcohol and just like that. And everyone who is losing weight will appreciate the dish with “Hurray!” Few calories, many benefits and a safe richness of taste during dietary restrictions.
We will be glad to know that lightly salted cucumbers according to the classic recipe with step by step photos are now clear to you as never before. Which means you'll soon be making a flawless example of naturally fermented pickles. Choose a cold brine.
Health is delicious!
Thank you for the article (1)
Lightly salted cucumbers can be cooked in cold and hot brine, without water at all and in its own juice.
Which cucumbers are suitable for quick pickling?
The best lightly salted cucumbers are obtained if you choose ones that are the same size and small (but not gherkins).
It is permissible to take and large cucumbers, but at the same time it is important to choose greens of the same size - not so much for beauty, but so that they are equally evenly salted.
Why do you need to cut off the ends of cucumbers?
Cucumbers with the ends cut off are salted faster; in addition, this helps get rid of nitrates, which are probably in your cucumbers and, as a rule, accumulate in the tips.
How to make cucumbers crispy?
In order for the cucumbers to be crispy you need
1. choose pickling varieties of cucumbers;
2. before salting, fill them with clean (preferably well) water for at least 2-4 hours, change the water periodically;
3. Be sure to add horseradish or oak leaves.
What is the best way to place cucumbers in a jar?
It is better to place cucumbers in a jar vertically - this will allow them to be better salted.
Offered here classic recipe Can different ways diversify. Some housewives, for example, instead clean water They use mineral water in the recipe, and some even use alcohol in the recipe. But you don’t have to go to extremes, you can find a simple good recipe delicious homemade cucumber preparations at the Vienna Dacha.
Classic recipe for lightly salted cucumbers
Ingredients:
1.5 kg cucumbers
1l water
2 tbsp. spoons of salt
1 tbsp. spoons of sugar
1 head of garlic
allspice peas
hot pepper - optional
greens (dill umbrellas, black currant leaves, cherry leaves, horseradish leaves).
Preparation
Wash the cucumbers and pour cold, clean (spring, well or purified) water for 2-4 hours, change the water periodically.
To speed up pickling after soaking, you can cut off the ends of the cucumbers.
Place some of the herbs and garlic and pepper on the bottom of the dish (enamel, ceramic or glass), then lay the cucumbers in layers, placing them with herbs, garlic and pepper, and cover with horseradish leaves.
Brine
for 1 liter of water,
2 tbsp. spoons of salt and
1 tbsp. spoon of sugar.
Bring to a boil and pour hot brine over the cucumbers (cover completely).
Lightly salted cucumbers with apples
1 kg cucumbers,
2 tbsp. spoons of salt
2 green sweet and sour apples,
2 cloves of garlic,
1 bay leaf,
black peppercorns,
a large bunch of dill with umbrellas,
3-4 black currant leaves,
3-4 cherry leaves,
1 horseradish leaf.
Bring the brine to a boil and pour over the cucumbers (cover completely).
Cool at room temperature, then put in the refrigerator to prevent fermentation.
Lightly salted cucumbers will be ready in a day.
Spicy cucumbers
1 kg small cucumbers,
1l water
6 tablespoons coarse salt
4-5 cloves of garlic,
1/2 hot pepper,
a large bunch of dill.
The cooking process is similar to the classical method.
Lightly salted cucumbers with tarragon
For a 3 liter jar
2 kg cucumbers,
1.5l water
75g salt
10g tarragon (tarragon),
20g dill umbrellas,
8-10 cloves of garlic,
20g black currant leaves,
20g horseradish leaves,
20g cherry leaves.
Prepare a brine from salt and water, bring to a boil, pour over the prepared cucumbers, cool at room temperature, then put in the refrigerator. The cucumbers are ready in a day.
Lightly salted cucumbers in cold brine
Ingredients
Firm cucumbers of equal size
garlic cloves
dill umbrellas
leaves of currant, cherry, horseradish
black and allspice peas
Bay leaf
Brine
per 1 liter of clean water (spring, well or purified)
2 tbsp. tablespoons salt (not iodized)
Fill a 1-5 liter container (enamel, ceramic, glass) with cucumbers in layers (you can cut off the ends), placing each layer with spices and herbs.
Prepare the brine: stir the salt in water until completely dissolved, do not boil.
Pour over the cucumbers until the water covers them completely. Keep at room temperature for several hours, then put in the refrigerator or cold cellar to prevent the fermentation process. Cucumbers are ready in 2-3 days
Dry method of preparing lightly salted cucumbers
Ingredients:
1kg small cucumbers
1 tbsp. spoon of salt
3-4 cloves of garlic
several sprigs of dill, cherries, black currants, horseradish
plastic bag or jar with a screw cap.
Preparation
Wash the cucumbers, cut off the ends (you can cut them into pieces).
Finely chop the dill and grind with salt in a mortar.
Place everything in a plastic bag and tie the bag.
Shake well so that the cucumbers in the bag rub against each other.
Then cool the bag of cucumbers.
Over the next 4 hours, periodically shake the bag very vigorously and cool it.
After 4 hours (cut earlier) the cucumbers are ready. They keep it juicy green color and acquire an extraordinary aroma.
Using the same principle, you can pickle cucumbers along with young zucchini.
Lightly salted cucumbers with zucchini (without water)
1kg cucumbers
1kg young zucchini
3 tbsp. spoons of salt
1 teaspoon sugar
3 cherry leaves
4-6 blackcurrant leaves
2 leaves of horseradish
1 bunch of dill with umbrellas
3-5 cloves of garlic.
Preparation:
Wash the cucumbers and trim the ends. Peel the zucchini and cut into slices. Chop dill and garlic.
Place cucumbers, zucchini and all seasonings in a container and shake thoroughly. Leave in a warm place for 1 hour, then put in the refrigerator for 2-3 hours, shaking occasionally to ensure even salting.
Lightly salted cucumbers can be made unique by combining a variety of different ingredients in the recipe. spice plants. By adding to cucumbers, for example, tarragon, celery, basil, oak leaves, cherries, currants, parsley, (), thyme, cilantro, you can find your unique recipe and give a specific taste, unique only to your cucumbers.
The difference between lightly salted cucumbers and salted ones is that they can be prepared much faster and with less salt. Minimal amount for 1 liter of water and 2 kg of vegetables - 1 tbsp. l. with a slide, maximum - 2 tbsp. l. Sometimes used for marinade soy sauce, sugar and vinegar.
Recipe for crispy lightly salted cucumbers with cold water
- Time: 3 days.
- Number of servings: 5 persons.
- Difficulty: easy.
This is the easiest pickling recipe, but it will take longer. Water can be used both regular and mineral. Ready snack Can be stored in the refrigerator for 3-4 months.
Ingredients:
- garlic – 1 head;
- cucumbers – 1 kg;
- salt – 2 tbsp. l.;
- mineral or cold boiled water– 1 l;
- dill - 1 bunch.
Cooking method:
- Dissolve salt in water.
- Wash and dry the dill, chop finely.
- Peel the garlic, cut each clove in half.
- Place half of the dill and garlic in liter jars.
- Next, pack the vegetables tightly. First cut off the ends and pierce them several times with a fork.
- Sprinkle the remaining garlic and dill on top, pour brine to the neck.
- Keep at room temperature for 3 days.
Recipe with boiling water
- Time: 12 o'clock.
- Number of servings: 4 persons.
- Difficulty: easy.
Lightly salted cucumbers instant cooking require hot brine. If you make a snack in the morning, then by evening you can already try it. Vegetables are kept in cold brine for 2-3 days.
Ingredients:
- oak leaves – 4-5 pcs.;
- cherry or currant leaves– 4-5 pcs.;
- dill umbrellas – 4-5 pcs.;
- black peppercorns - to taste;
- cucumbers – 1.5 kg;
- water – 1.5 l;
- salt – 1 tbsp. l. with a slide.
Cooking method:
- Boil water, add salt, stir.
- Leave the brine to cool for 3-5 minutes.
- Place the vegetables in jars, add water, and seal with lids.
- Leave for 6-8 hours, preferably overnight.
Lightly salted cucumbers in a jar
- Time: 3 days.
- Number of servings: 4 persons.
- Difficulty: medium.
For an appetizer for this recipe, it is better not to use salad cucumbers. Ideal fruits for pickling: not bitter, slightly pimply, as in the photo. For more original taste you can use red capsicum.
Ingredients:
- rock salt – 1 tbsp. l.;
- cucumbers – 1 kg;
- dill with umbrellas – 1 bunch;
- horseradish and currant leaves – 4-5 pcs.;
- water – 1 l;
- garlic - 4 heads.
Cooking method:
- Soak vegetables in cold water for 2 hours.
- Peel the garlic, rinse the dill and leaves, place most of it on the bottom of the jar.
- Trim the tails of the cucumbers and place the vegetables in a jar.
- Place the remaining herbs and garlic on top.
- Dissolve salt in water, pour brine over cucumbers.
- Leave for 2 days.
- Then drain the brine, pour boiling water over everything, cover with a lid.
- Wrap it up, leave it for 15 minutes, then drain the water and repeat the procedure again.
- Boil the brine one last time, then pour it into a jar and immediately roll it up.
- Turn upside down and leave until completely cool.
- Cucumbers are crispy and lightly salted; they can be stored until late spring.
Pickling with garlic
- Time: 1 day.
- Number of servings: 5 persons.
- Difficulty: easy.
The crispiest and delicious cucumbers obtained by preparing them in spring water. A popular variety for snacks is Nezhinsky. You should store it in the refrigerator for no more than 5 days, because then the vegetables become too salty.
Ingredients:
- horseradish leaves – 4-5 pcs.;
- fresh cucumbers – 2 kg;
- garlic – 16 cloves;
- dill – 2 bunches;
- coriander – 2 tsp;
- water – 3 l;
- salt – 3 tbsp. l.
Cooking method:
- Soak the vegetables in cold water for a couple of hours.
- Dissolve 1 tbsp in one liter of water. l. salt, boil.
- Place a few horseradish leaves, a couple of sprigs of dill, and garlic on the bottom of another pan.
- Next add the washed vegetables.
- Place the remaining dill on top and sprinkle with coriander.
- Pour in the hot brine and press down with a plate.
- Leave for a day at room temperature.
Cucumbers in mineral water
- Time: 1 day.
- Number of servings: 4 persons.
- Difficulty: easy.
Brine for lightly salted cucumbers based on mineral water makes them crispier and richer. In addition, since vegetables are not poured with boiling water, they retain most of their useful properties.
Ingredients:
- mineral water with gas – 1 l;
- medium-sized cucumbers – 1 kg;
- granulated sugar– 1 tsp;
- sea salt– 2 tbsp. l. with a slide;
- dill stems and caps - to your taste;
- garlic – 5 cloves;
- coriander seeds – 1 dessert spoon.
Cooking method:
- If the vegetables are large, then cut them into several pieces. Cut off the ends of each cucumber.
- Cut the dill into stems and greens, leaving the umbrella intact.
- Crush the coriander in a mortar and peel the garlic.
- Place half of the spices prepared for the marinade at the bottom of the jars.
- Next, pack the cucumbers tightly. Scatter the remaining dill and garlic on top.
- Dissolve sugar, salt in mineral water, add coriander.
- Pour the brine into jars, cover with a lid, and leave for a couple of hours.
- Next, put the pickling in the refrigerator for 6-8 hours.
Instant recipe with sugar in a bag
- Time: 6 hours.
- Number of servings: 5 persons.
- Difficulty: easy.
The lightly salted appetizer according to this recipe has a spicy, sweetish taste. The fruits need to be small so that they fit into the bag. Suitable spices for this dish include horseradish, parsley, and dill.
Ingredients:
- sugar – 1 tsp;
- cucumbers – 1 kg;
- salt – 1 tbsp. l.;
- garlic – 1 head;
- dill with umbrellas – 1 bunch.
Cooking method:
- Soak cucumbers in water for 2 hours.
- Finely chop the garlic and dill.
- Remove the cucumbers from the water, trim off the ends, and place in a bag.
- Add sugar, salt, chopped garlic and dill.
- Leave in the refrigerator for 2 hours, then remove, shake vigorously and put back for another 3-4 hours.
Pickling with lime and mint
- Time: 50 minutes.
- Number of servings: 5 persons.
- Difficulty: easy.
This recipe makes a refreshing snack. Preparing lightly salted cucumbers will only take half an hour. Instead of peppercorns, you can use ground pepper, but it is less rich and aromatic.
Ingredients:
- allspice – 3 peas;
- lime – 3 pcs.;
- mint – 4 sprigs;
- cucumbers – 1.5 kg;
- black pepper – 4 peas;
- salt – 2 tbsp. l.;
- sugar – 1 tsp;
- dill - 1 bunch.
Cooking method:
- Wash the vegetables, trim the ends on both sides, cut each lengthwise into 2-4 pieces.
- Wash and dry the lime, grate its zest, and pound in a mortar and mortar together with pepper.
- Squeeze the juice from the remaining citrus fruits, finely chop the dill and mint.
- Place the fruits in a bowl, sprinkle with spices, salt, pour over the juice, mix gently, and leave for half an hour.
Video
Loading...