Lightly Salted Pickled Cucumber with Dill, Garlic and Coriander

Steps

• 
  
  

  1. Wash the cucumbers and soak them in cold water for 1-2 hours, thanks to this they will turn out crispier. Then get vegetables from water and cut off tails from two parties. If you use large cucumbers, cut them along half.
• 
  
  

  2. Transfer the prepared vegetables into a clean and dry plastic bag for food.
  
• 
  
  

  3. Peel, wash and cut garlic cloves into several parts. Add the garlic in the bag to the vegetables. If you want to get a more pronounced taste of garlic, bring the cloves through the press.
  
• 
  
  

  4. Wash fragrant fennel and dry from excess moisture. Finely chop fresh greens.
  
• 
  
  

  5. Add the chopped dill in a bag of cucumbers.
  
• 
  
  

  6. For aroma, add coriander seeds.
  
• 
  
  

  7. Pour a tablespoon of salt without a slide. It is better to use large table salt.
  
• 
  
  

  8. After closing the bag, carefully mix all the ingredients so that the salt and spices evenly cover all the vegetables.
  
• 
  
  

  9. Tightly tie the package. Put our blank in a deep plate or bowl. Put a package with salted cucumbers on the shelf of the fridge. After some time, the vegetables will start up juice. Periodically shake the bag so that the vegetables are evenly salted.
  
• 
  
  

  10. The next day, salted cucumbers with garlic and coriander will be ready. They can be transferred to a special container or any glassware and stored in the fridge. Serve pickled cucumbers fast along with potatoes, shashlik and other meat or fish dishes.
  
• 
  
  

  11. Bon appetit!