Cucumber Pickles

1. 1

   Cut off the end of the cucumbers.

2. 2

   Place them in a shallow container, sprinkle about 20 g of salt (not listed) and leave for 5 minutes.

3. 3

   Cut the cucumbers into 3-4 pieces and pour in enough water to cover the cucumbers.

4. 4

   Put a plate on top as a weight, wrap it with plastic wrap and chill overnight.

5. 5

   In a pan, add the ingredients, bring it to a simmer and turn off the heat.

6. 6

   Leave it until cooled.

7. 7

   Pat dry the cucumbers from Step 3 with paper towels and transfer to a boiled and sterilized jar.

8. 8

   Pour in the pickling mixture from Step 4.

9. 9

   Put the lid on the jar and store it in the refrigerator.

10. 10

    If you boil the whole jar, you can preserve it for a long time.

11. 11

    Deep-Fried Salmon tartar sauce.

No additional tips available.