Lightly salted cucumbers with horseradish and garlic

Lightly salted cucumbers are a great snack and a component of many salads! Low–salted cucumbers are one of the fastest culinary recipes, they go best at the beginning of summer, when the cucumber harvest is just beginning, besides, it is also a great addition, as an appetizer, to other dishes and an independent meal. Summer, heat, so I want something refreshing... You open the refrigerator... And here they are, looking at you, such crispy, delicious lightly salted cucumbers. And when did they manage to get into the refrigerator? They haven't been there since the morning....

Daria ☼

Recipe author

Lightly salted cucumbers with horseradish and garlic

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Composition / ingredients

Servings:

Cucumbers

Dill

Horseradish (sheet)

Garlic

Salt (per 1 liter of water)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 1 g

Fats 0 % 0 g

Carbohydrates 75 % 3 g

16 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 6 h 30 min

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Wash fresh cucumbers in cold water, trim the tips on both sides.
Wash and chop the dill and horseradish leaves.
Do NOT peel garlic from the husk, break it with a hammer (or crush it with a knife).
Divide the prepared spices into two parts, put one part on the bottom of the prepared jar, then cucumbers, spices again, and lay cucumbers to the top.
Pour hot boiled brine: for 1 liter of water, an umbrella of dill and 1 table. a spoonful of salt.
Close with a nylon lid and set aside in a cool place.
After 5-6 hours, the cucumbers are ready.
Bon appetit!