Lightly Salted Vegetables

by Editorial Staff

Well, it couldn’t be easier! Lightly salted vegetables – fast and tasty.

Ingredients

  • Cucumbers – 10 pcs.
  • Cherry tomatoes – 10-15 pcs.
  • Small pepper – 5 pcs.
  • Garlic – 3 teeth.
  • Currant, grape, cherry leaves
  • Dill
  • Bay leaf
  • Black peppercorns – 5 pcs.
  • Carnation – 3 pcs.
  • Water – 1 liter
  • Salt – 1.5 tablespoons

Directions

  1. Cut off the butts of cucumbers and pierce with a knife in several places. Pierce the tomatoes near the stalk. Poke the peppers with a knife too.
  2.  Put currant leaves, grapes, dill, bay leaves, garlic, peppercorns, and cloves in a bowl.
  3. Prepare the brine: bring the water to a boil and dissolve the salt in it. The brine must be salty enough! Pour vegetables, cover with a saucer so that they do not float, and leave at room temperature until cool. Then put it in the refrigerator.
  4. You can use it in a day. In the refrigerator, lightly salted vegetables are stored for at least a week (if you do not eat them earlier).

Bon Appetit!

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