Lightly Salted Pickled Cucumbers
Pickles are popular!
Pickles work well in so many dishes because the leading flavors in most main dishes are fat, umami, salt, something creamy, and frequently something sweet. Pickles add acidity and crunch and balance out the dish. However, while pickling, we have to use sugar and vinegar and that is not so healthy…
In Lithuania another type (healthier) of pickling cucumbers is very popular – we use salt to preserve the veggie! It is very popular side in summertime – fresh and salty, just yummy! You can buy slightly salted cucumbers in stores, but they are very easy to make at home…
By the way, we use gherkins. In comparison to pickles, gherkins have a bumpier texture and are crunchier.
Give it a try!
INGREDIENTS
10 medium sized short cucumbers (gherkins)
2 l of water
5 garlic cloves
25 g of fresh dill
3 tablespoons of salt
METHOD
1. Boil water, let it cool down and put in a fridge for an hour.
2. Wash cucumbers thoroughly in cold water.
3. Cut the ends of cucumbers and put them in a pot or other deep dish where you will pickle them.
4. Peel garlic cloves, wash dill and add on top of the cucumbers.
5. In a separate bowl make salted water mixture: add 3 tablespoons of salt to 2 l of water and mix until it dissolves.
6. Add salted water to cucumbers until they are fully submerged.
7. Put a plate on top so that cucumbers sink and are fully covered by water.
8. Leave it aside at room temperature for 24 hours.
9. After that time if you have leftovers keep then in the fridge.
