Quick lightly salted cucumbers

Votes: 3

Time: 15 min.
Complexity: easily
Servings: 4

Quick pickled cucumbers can be eaten immediately after the marinade has cooled. To ensure they absorb the flavor better, slice them into rounds; the thinner the slices, the more tart they will be. Unlike canned pickles, these vegetables retain their cucumber flavor, but rather absorb a little of the marinade, becoming more refreshing. They're perfect for summer, when you want to slightly enhance the cucumber's flavor. For this flavorful marinade, white vinegar is combined with sugar, salt, mustard seeds, garlic, dill, and bay leaf. It gives the cucumbers a balanced, spicy flavor with sweet and tangy notes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cucumbers, sliced diagonally into 2 cm thick circles.
0.5 cup white vinegar, by eye
2 heaped teaspoons of sugar
1 tsp. mustard seeds
1 teaspoon of salt
1 chopped garlic clove
1 tsp dried dill or 2 tbsp fresh dill (only soft sprigs), chopped
1 bay leaf

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cucumbers, pickled cucumber, mustard seed, bay leaf, garlic, dill

Cooking the dish according to the recipe:

Heat a small saucepan over medium-high heat. Add the vinegar, sugar, mustard seeds, salt, and garlic and simmer until all the sugar has dissolved.
In a heatproof bowl, combine the dill, bay leaf, and sliced cucumbers. Pour the marinade over the vegetables and toss to coat evenly. Cool to room temperature or refrigerate before serving.

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