METHOD OF COOKING

Recipe for pickles

Low-salt cucumbers (pickles) are an unsurpassed combination of spicy taste of pickled vegetables and crispy freshness of summer cucumbers. We have selected a recipe that will allow you to prepare a delicious meal and diversify your table quickly.

Cooking

Cucumbers should be well washed and cut off the edges which allows speeding up cooking. Next, put dill and chopped garlic in a three-liter jar. Spread the cucumbers tightly on the greens, sprinkle the layers with the seasoning for pickling cucumbers, and add salt. Pour boiling water over the cucumbers so that the water covers the vegetables completely. Cover the jar with a nylon lid and shake to dissolve the salt. Be careful not to get scalded. Leave the jar with pickles to cool. Once they have cooled, the dish is ready to eat. It will taste good with fried meat or kebabs.

INGRIDIENTS

• 1.5 kg of cucumbers;
• Seasoning for pickling cucumbers - 30g;
• 4 cloves of garlic;
• Salt - 3 tablespoons;
• Dill greens;