Lightly salted cucumbers with blackberry leaves

This is a classic recipe for cooking lightly salted cucumbers. This dish is considered traditional for the countries of Eastern Europe. This snack is familiar to everyone. The low-salt method is very simple and fast. To do this, you need:

1. Choose suitable cucumbers. Dense and young ones are best suited. It is advisable to choose them of the same size so that the cooking process proceeds evenly. It is also necessary to pay attention to the presence of pimples - this means that cucumbers are most suitable for pickling. Wash thoroughly under running water and cut off the tips with a knife on both sides. This will help to reduce the time of their salting.

2. Peel the garlic head. Garlic is also better to choose young, while the cloves are still white - it will taste better this way.

3. Wash the dill, horseradish leaves and blackberries well in water and put them in a suitable container (it can be a jar or a saucepan). In general, lightly salted cucumbers are perfectly "friendly" with a wide variety of greens. By experimenting with different ingredients, you can achieve a very interesting taste of the finished dish. Next, peeled garlic cloves should be placed on top of the greens.

4. Put cucumbers in a container with garlic and herbs. It is necessary to try to stack them as tightly as possible to each other. You can also alternate cucumbers with a layer of greens.

5. Add salt to the cold water prepared for the recipe. Stir the brine until the salt is completely dissolved.

6. Pour the prepared brine into a container with cucumbers and leave it loosely closed for two days. If you salt in a jar, it is better to cover the top instead of the lid with a woven material. Further, during the salting process, a certain amount of liquid will flow over the edge, so it is better to provide some kind of plate or tray for the jar.

A wonderful snack is ready!