Pickled Cucumbers with Rye Bread
by Editorial Staff
Pickles are a great appetizer and addition to family meals. If traditionally cucumbers are simply salted with a marinade, then today, when pickling cucumbers, we will add pieces of black bread so that the cucumbers acquire an additional taste and aroma.
Ingredients
- Cucumbers – 1 kg
- Black bread – 3 pieces
- Salt – 1 tbsp
- Dill – 2-3 branches
- Garlic – 2 cloves
- Water – 1 l
Directions
- We prepare products for pickling cucumbers with rye bread.
- Pieces of brown bread are dried on both sides in a frying pan for a couple of minutes.
- Pour cucumbers with water and soak for 2-3 hours. Then we drain the water and wash the cucumbers again.
- Boil water and add salt there, stirring several times.
- At the bottom of a clean glass jar, place the sprigs of dill and garlic cloves.
- We distribute cucumbers in containers.
- Put slices of black bread on top, tamping slightly.
- Pour cucumbers in a jar with hot salted water, close the lids and leave to pickle for 2-3 days.
- Pickled cucumbers with rye bread are ready. The marinade has become cloudy, which means that the cucumbers are perfectly salted.
- Refrigerate the pickles before eating.
- We serve pickled cucumbers to the table.
Enjoy your meal!
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