Taste of summer: Enjoy quick, lightly salted cucumbers

Cucumber season means many Polish tables feature pickled cucumbers, giving way to lightly salted cucumbers. Crunchy cucumbers are great additions to many dishes and make a healthy snack. With this recipe, you can enjoy the taste the very next day.

My grandmother and mother made lightly salted cucumbers; now I can't imagine summer without this flavor. A large jar is always in use. As soon as I see that the cucumbers are running out (which happens very quickly), I prepare a new batch. Lightly salted cucumbers are definitely indispensable during the cucumber season.

Lightly salted cucumbers are a treat that is inseparably associated with summer. Delicate in flavor, crunchy, and full of freshness, they are hugely popular on tables. They go great with roasted and braised meats and work as sandwich additions. Some enthusiasts treat lightly salted cucumbers as standalone snacks, needing nothing more to be happy.

Preparing lightly salted cucumbers is really simple. All you need is the right brine, good-quality cucumbers, and a bit of patience. In this case, it takes just 24 hours to enjoy deliciously light salted cucumbers.

Ingredients:          

• 2 cups of water
• 1.5 tablespoons of rock salt
• 1.75 pounds of cucumbers
• 1.5 inches 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 another container 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, toppings, and dill on top.

Step 4. Pour the prepared water with salt 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!