If you want salted cucumbers, it is better to wait for vegetables from your summer cottage than to buy in a store. Their light-salted cucumbers turn out to be much tastier, and cooking them is very simple.
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Hungarian Salted Cucumbers
First prepare the brine. To do this, boil the water, taking 1 tablespoon per 1 liter of water. salt without a slide. Set the brine to cool. For pickling, pick up small even cucumbers. Wash them and cut off the ends. Make a longitudinal incision on each cucumber. Prepare spices and herbs. You will need dill, leaf and horseradish root. Wash them and cut them. Put in a jar, alternating, cucumbers and greens. When the jar is full, put a slice of rye bread and drip on top a couple of drops of vinegar. Then pour warm brine under the neck and cover the jar with a saucer. Keep the cucumbers in a warm place, very soon the brine will begin to ferment. When it brightens, the cucumbers will be ready.