Lightly Salted Cucumbers

Source/Author: Grandma Masha

For a 3 liter jar. You need enough cucumbers so that they fit tightly into the jar. It is best to take dill with the inflorescences.

Ingredients:

• salt	75 g
• garlic	5 cloves
• cucumbers	about 3 pounds
• fresh dill	4 sprigs
• mustard seeds	1/2 teaspoon
• peppercorns	1/2 teaspoon
• cherry leaves (optional)	2
• blackcurrant leaves (optional)	2
• cold water	as much as needed

1. Wash cucumbers, put them in a bowl, pour cold water over them and let them sit.

2. Peel the garlic.

3. Wash dill and cherry and currant leaves (if using).

4. Put dill, cherry and currant leaves (if using) on ​​the bottom of the jar. Pack cucumbers tightly into the jar, alternating with garlic. Put mustard seeds, peppercorns and salt on top of the cucumbers. Pour cold water over everything. Close the lid. Shake. Leave for 2 days at room temperature.

After 2 days, the cucumbers are ready. Then they need to be stored in the refrigerator!