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

Summary

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

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Instructions

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!