How to make the perfect lightly salted cucumbers in just 24 hours

It's cucumber season, and many Polish tables are now featuring pickled cucumbers, transitioning to lightly salted cucumbers. Crunchy cucumbers complement many dishes and serve as a healthy snack. With this recipe, you can enjoy the taste the very next day.

My grandmother and mother made lightly salted cucumbers; I can't imagine summer without this flavour. A large jar is always at hand. As soon as I notice the cucumbers are running low (which happens very quickly), I prepare a new batch. Lightly salted cucumbers are essential during cucumber season.

Lightly salted cucumbers are a treat synonymous with summer. Delicate in flavour, crunchy, and full of freshness, they are incredibly popular. They pair excellently with roasted and braised meats and are a superb sandwich addition. Some enthusiasts enjoy lightly salted cucumbers as a standalone snack and need nothing more to be content.

Preparing lightly salted cucumbers is quite simple. All you need is the right brine, good-quality cucumbers, and a bit of patience. With this method, you can savour delicious lightly salted cucumbers in just 24 hours.

Ingredients:

• 480 millilitres of water,
• 1.5 tablespoons of rock salt,
• 800 grams of cucumbers,
• 4 centimetres of horseradish root,
• 4 cloves of garlic,
• 6 sprigs of dill.

Preparation:

Step 1. Bring the water to a boil, add salt, and stir. Set aside to cool.

Step 2. Place dill in a large jar or other container suitable for cucumbers.

Step 3. Next, add washed and dried cucumbers. Add peeled and chopped horseradish root and garlic cloves. Do this in layers – dill, some cucumbers, toppings, more cucumbers, and toppings on top.

Step 4. Pour the prepared salt water over everything. Cover with a plate and press down with something heavy. Set aside in a dark place for 24 hours. After this time, the lightly salted cucumbers are ready. Enjoy!