Quick pickled cucumbers: Ready in 24 hours without brine

Lightly salted cucumbers are a great addition to a barbecue and almost any dinner dish. You can make them without jars and brine, which is a brilliant trick for the impatient. They will be ready in just 24 hours.

Cucumbers are delicious in any form. However, lightly salted cucumbers hold a special place in the hearts of many food enthusiasts. The idea is to immerse fresh pickling cucumbers in brine as soon as possible (following the traditional method) and eat them between two to seven days after placing them in jars.

However, delicious lightly salted cucumbers can also be made by people who don't like to "play" with jars and brine and also expect the quickest results. This recipe has become a real hit.

It's best to choose domestic, pickling cucumbers that are small and firm. Of course, those who grow cucumbers in their own backyard vegetable garden are in the best position. The trick to preparing quick, lightly salted cucumbers is to put them along with the spices in a zip-lock bag.

You need about 0.9 kilograms of cucumbers. Add a few cloves of garlic, a small horseradish root, a few allspice and peppercorns, two bay leaves, and a sprig of dill. Sprinkle with a teaspoon of salt and place in the refrigerator for four hours. After this time, keep the cucumbers in an open bag at room temperature for 20-24 hours. And it's done.

Before starting the entire procedure, remember to wash the cucumbers thoroughly. It's best to soak them additionally (for about two hours). To enhance the flavour, cut the garlic and horseradish into pieces, lightly crush the allspice, and crumble the bay leaves. Enjoy!