The summer season is ahead and it’s nice to have on hand quick recipe preparations lightly salted cucumbers. It's hard to argue with the fact that lightly salted cucumbers are one of the most popular snacks. They go well with fried meat, and with boiled potatoes, their savory taste will be an excellent addition to almost any meal. How nice it is to snack on a crispy cucumber! Be sure to try it. Lightly salted cucumbers are very tasty and easy, because preparation does not take much time. There are many recipes for delicious cucumbers: these are lightly salted cucumbers in a bag, classic quick lightly salted cucumbers, lightly salted cucumbers with apples, quick lightly salted cucumbers. Your eyes are wide open and your mouth is watering! Let's figure out how to quickly prepare lightly salted cucumbers. It's simple if you know some tricks. Also for you are six quick recipes for lightly salted cucumbers.

Lightly salted cucumbers - how to choose

It is very important to choose the right cucumbers for preparing lightly salted cucumbers. You can’t take bitter, lethargic and yellowing ones. Small and thin-skinned ones are ideal. Be sure to be strong and pimply. Nezhinsky cucumbers are very good for lightly salted cucumbers, but you can use any other ones. The main thing is that they meet the listed selection criteria. Another important point When choosing cucumbers, choose approximately the same fruits. This will allow the cucumbers to salt evenly.

Lightly salted cucumbers - what kind of water to fill with

If you want to cook lightly salted cucumbers highest quality, pay attention to the water. This is important, because cucumbers absorb it, so it’s better to take proven bottled water rather than tap water. As a last resort tap water should be filtered, poured into an enamel pan and a silver spoon or a special pendant placed in it for a couple of hours. Water is needed for soaking and brining - ten liters of water is enough for 5 kilograms of vegetables. very important for cucumbers.

Lightly salted cucumbers - in which container to lightly salt

In order for lightly salted cucumbers to turn out tasty, you should use enamel, glass or ceramic dishes for their preparation. A jar is a good option, but a saucepan is much more convenient - it’s easier to put cucumbers in and take them out accordingly. In addition, if cucumbers are pressed tightly into a jar or other container, they will lose their crunchy properties. In order for the cucumbers to be completely in the brine, you need to use a weight placed on a lid or plate of smaller diameter than the container of the cooking utensil.

Lightly salted cucumbers - how to soak

Another important aspect of preparing delicious lightly salted cucumbers is the soaking procedure. This is done to make the cucumbers stronger and crispier. To soak, you need to pour cucumbers clean water and leave for 3-4 hours. Don't neglect this step and you will get elastic, crispy cucumbers as a reward.

We have already figured out some of the secrets of making crispy lightly salted cucumbers. We know how to choose cucumbers, what dishes to take and what water to use. We found out that soaking will make lightly salted cucumbers crispy and elastic. Now it remains to find out how to make lightly salted cucumbers tasty and aromatic.

Lightly salted cucumbers - how much salt to add

Whatever recipe for lightly salted cucumbers you take, remember that for preparing cucumbers you can only use rock salt. Iodized and sea ​​salt unsuitable. Use coarse rock salt as fine rock salt can make the vegetables soft. For optimal salting of cucumbers, it is recommended to put 2 tablespoons of salt per liter of water.

Lightly salted cucumbers - what spices and herbs to put in

A bouquet of herbs and spices is indispensable for preparing delicious lightly salted cucumbers. What herbs should be put in the brine to give the cucumbers an unforgettable aroma and taste. Every recipe for lightly salted cucumbers always contains dill, currant leaves and horseradish leaves, and many always add garlic. This is the basis to which we can limit ourselves to begin with. Dill gives cucumbers an easily detectable smell, currants give lightly salted cucumbers crispness and create an aroma, horseradish is responsible for an unforgettable taste and pungency, while protecting cucumbers from mold, garlic disinfects and adds its own aromatic note. IN hot pickle for lightly salted cucumbers you can add Bay leaf and black or allspice corns.

If you want to diversify the taste of lightly salted cucumbers, choose recipes with the addition of berries and apples. They will add an interesting aroma and subtle sourness. Apples and currants, both black and red, somewhat change the usual classic taste of lightly salted cucumbers, so add a little at a time - try it to see what tastes better to you.

Lightly salted cucumbers - how much to salt

Of course, everyone certainly wants lightly salted cucumbers to be ready as quickly as possible. This can be arranged if you use the recipe for lightly salted cucumbers in a bag. With classic preparation, lightly salted cucumbers in hot brine will be ready in a day, but lightly salted cucumbers in cold brine need to wait 2-3 days.

How to preserve lightly salted cucumbers

Gradually, lightly salted cucumbers turn into salted ones. If it is important for you to keep them lightly salted, then take a couple of tips:

• after the brine has cooled and the cucumbers have stood for 4-5 hours, it is better to put them in the refrigerator - in the cold the fermentation process slows down and the cucumbers remain lightly salted longer;
• cook little by little - just add fresh cucumbers to the prepared brine as you eat those in it.

Recipes for lightly salted cucumbers

Each family has its own recipe for lightly salted cucumbers with its own secret ingredients. You will too. But first, try simple classic recipes for making lightly salted cucumbers. For the impatient, we suggest trying the recipe for lightly salted cucumbers in a bag and early ripening cucumbers - the fastest recipe for making lightly salted cucumbers.

A simple recipe for lightly salted cucumbers

For salting you will need:
5 kg of cucumbers, 7-10 branches of dill with umbrellas, 1 head of garlic, 30 horseradish leaves, 4 tsp. allspice peas, 2 tsp. red peppercorns, currant leaves, 6 tbsp. salt

Wash cucumbers and soak in cold water for 2 hours. Chop the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves whole. Place horseradish leaves on the bottom of an enamel pan, then some chopped herbs and spices. Place a layer of cucumbers. On top are again greens with spices, then cucumbers. Last layer- whole horseradish leaves. Dilute salt in 3 liters of hot, but not brought to a boil, water and pour over the cucumbers. Press with a press. Leave for 2 days.

Recipe for quick lightly salted cucumbers

For salting you will need:
2 kg of cucumbers, 10 black peppercorns, 5 allspice peas, 1 tsp. sugar, coarse salt, a bunch of dill stems, 2 lemons

Preparation of lightly salted cucumbers:
Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt. Remove the zest from the lemons and add salt and pepper to the mixture. Squeeze juice from lemons. Chop the dill. Wash the cucumbers and soak for 1 hour. Then cut off the tails on both sides. Do not hit each cucumber too hard with a pestle or the handle of a heavy knife so that the cucumber cracks, then cut each cucumber crosswise into several pieces. Sprinkle the cucumbers with salt and pepper and pour lemon juice and stir. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Blot salt before serving paper towel. If you are in a real hurry, do without soaking. Then the cucumbers can be pickled in about an hour.

Recipe for lightly salted cucumbers in package No. 1

1 kg fresh cucumbers, 1 bunch of fresh dill, 1 head of garlic, 1 tsp. sugar, 1 tbsp. salt.

Preparation of lightly salted cucumbers in a bag:
Wash fresh vegetables and greens. Fresh cucumbers need to be soaked in clean cold water for 2 hours. Then you need to take them out and wipe each one dry. You can prick with a fork in several places and cut off the ends. Take a strong plastic bag. Put dry cucumbers, chopped dill and garlic into it. Tie and shake to mix. Now you need to leave the bag of cucumbers for 2 hours at room temperature. Then put it in the refrigerator for an hour or two. Lightly salted cucumbers in a bag are made very quickly and easily. They should be stored in a cool place for no more than 3 days.

Recipe for lightly salted cucumbers in package No. 2

For salting you will need:
1 kg of cucumbers, a small bunch of greens (“umbrellas” of dill, fresh leaves of horseradish, currant, cherry), 3 cloves of garlic, 1 tbsp. coarse salt, 1 tsp. cumin (optional), clean plastic bag or Plastic container with tight lid

Preparation of lightly salted cucumbers in a bag:
Tear the dill and leaves with your hands and put them in a bag. Cut off the tails of the cucumbers and put them in a bag. Squeeze the garlic through a garlic press (you can chop it with a knife). Mash the cumin seeds in a mortar and pestle or use a rolling pin. Add salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.

Recipe for crispy lightly salted cucumbers with apples

For salting you will need:
cucumbers 1 kg, green sweet and sour apples 2 pcs., young garlic 1 clove, dill 150 g, blackcurrant and cherry leaves 3 pcs., horseradish leaf 1 pc., black peppercorns 4-6 pcs., bay leaf 1 PC.; for brine: 1 liter of water, 2 tbsp. l. salt

Preparation of lightly salted cucumbers:
Boil the brine. To do this, boil water, add salt and bay leaf. Cut off the “butts” of the cucumbers. Peel young garlic. Cut the apples into 4 parts. Place 1/3 of the dill, currant and cherry leaves, and horseradish into a dry saucepan. Place half the cucumbers and one apple. Add half the amount of garlic and peppercorns.
Then add another part of dill, garlic, currant and cherry leaves. Add all the remaining cucumbers, apples, herbs and garlic. Pour hot brine over the cucumbers. Cover with a plate and place the weight. Let it cool completely and put it in the refrigerator. The crispy cucumbers are ready in the morning.

Quick pickled cucumbers

To prepare lightly salted cucumbers:
A few cucumbers, a little dill, a few cloves of garlic, salt

Preparation of early ripening lightly salted cucumbers:
Wash the cucumbers and soak in cold water for 5-10 minutes. Wash and finely chop the dill. Peel and crush the garlic in a garlic press. Cut the cucumbers into eight to twelve pieces - look at the size of your cucumbers. Place the prepared cucumbers in layers in a jar, sprinkling with salt, garlic and dill. Place a lid on the jar of cucumbers and shake thoroughly until the contents of the jar are well mixed. Leave for 5-10 minutes. Lightly salted cucumbers are ready quickly.

Lightly salted cucumbers in mineral water

To prepare lightly salted cucumbers in mineral water you need:
1 kg of small cucumbers, 1 liter of sparkling mineral water, 2 tablespoons of salt, 3 cloves of garlic, a bunch of dill

Preparation of lightly salted cucumbers:
Rinse the dill well and shake off the water. Place half of the dill on the bottom of the container in which we will pickle the cucumbers. Wash the cucumbers, cut off the ends, and place tightly in a container. Place the second half of the dill and finely chopped garlic on the cucumbers. Separately, dilute the salt in mineral water. Pour this mixture over the cucumbers until they are completely covered. Place the cucumbers in the refrigerator. They are ready in 12 - 14 hours.

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Every housewife wants to crunch her own aromatic cucumbers. However, not everyone knows how to make them tasty and enjoyable. Interestingly, a lot has been written on the Internet about how to make lightly salted cucumbers: recipe, how much salt per 1 liter of water. On forums they usually put 1 or 2 spoons per liter, depending on the recipe. Here's how to make your own delicious and crispy lightly salted cucumbers at home so that everyone will like them.

Recipe 1



To prepare a two-liter bottle of cucumbers, take:

- 700 grams of cucumbers;
- half a head of garlic;
- 2 dill umbrellas;
- green dill;
- Bay leaf;
- 3 cherry leaves;
- some black currant leaves;
- 2 bay leaves;
- liter of water;
- one and a half tablespoons of salt.

As you can see from the recipe, you need to add one and a half tablespoons of salt to one liter of water. However, there is an opinion that lightly salted cucumbers turn out great if you add 2 level tablespoons to the water. It all depends on the degree of salinity of the salt itself, its quality, and the cooking recipe. It is known that salt can be different varieties and tastes completely different. For example, salt from Kalmykia with herbs is so salty that half a teaspoon per liter of water is enough, but it is not recommended for preparing cucumbers due to the addition of herbs. But this salt can be an excellent addition to various dishes. There is iodized salt with a special taste, sea salt. The degree of salinity and it can be completely different. So it’s better to cook based on your own taste and preference. The standard dosage is 1 heaped tablespoon of salt per liter of water. However, everything else depends on the recipe you choose to cook.

Here's how lightly salted cucumbers are made according to this recipe.

Wash the cucumbers, dill and leaves. Chop the horseradish as finely as possible so that it releases its juice. Cut the garlic into slices. Then be sure to boil the water with salt so that it is completely dissolved. Trim all the ends of the cucumbers and put them in a jar along with all other products. Leave for a day, then seal.

When preparing lightly salted cucumbers, you need to know some tricks. To make them tasty and healthy, you can use the following tips:

1. If you know that cucumbers are a little bitter, be sure to add the juice of half a lemon to the prepared brine. If you add it, the bitterness will gradually disappear.
2. To give cucumbers a crunch, you can add 40 grams of high-quality vodka to the container with them. Then they will turn out very elastic, tasty and crispy.
3. A few sprigs of beautiful fresh tarragon will perfectly complement the taste of pickled cucumbers. They will become much tastier, more aromatic and more tender.
4. If you like an unusual taste and color, add fresh beets, grated on a coarse grater, to the brine. It will give the cucumbers a beautiful and very attractive raspberry hue.
5. Many housewives prepare black cucumbers with an unusual and bright aroma. To make them look like this, add a little black raspberry or chokeberry to the brine. The fruits will be black with a pleasant and very unusual, slightly sweet taste.
6. If you grate horseradish to prepare cucumbers, it will give them an incredible aroma. Horseradish will give maximum of its juice and the cucumbers will become vigorously spicy.
7. A small amount of cones and spruce or pine branches will give lightly salted cucumbers an unusual taste. They will come out with a delightful forest aroma.
8. If you like the strong taste of cucumbers, you can add some juniper berries to the brine. Men will especially like it, as it goes well with strong alcoholic drinks.
9. To prepare lightly salted cucumbers, use only young fruits with pimples. The smaller they are, the more sweet and crunchy they turn out after cooking. Most the best option– dwarf cucumbers gherkins. They almost always turn out tender, crispy and go perfectly with various dishes and drinks.
10. Jars do not need to be sterilized before cooking. Simply rinse with boiling water several times and put the prepared ingredients in them.

Recipe 2. Quick option





If you urgently need lightly salted cucumbers, you can use the quick grandma's recipe, for example, or this one. Here's how they are made before guests arrive or an outdoor picnic 3 days in advance.

Have to take:

- a kilogram of cucumbers;
- liter of water;
- 2 heaped tablespoons of salt;
- garlic;
- several branches of dill, parsley and cilantro.

The cucumbers need to be washed thoroughly, cut off the edges, and placed in a jar. Chop the garlic along with the herbs and sprinkle over the cucumbers. Mix the water with salt until completely dissolved, heat it a little and pour over the cucumbers. Place in a cool place for 3 days.

After this time they will become ready and tasty. Also, if you add a few tablespoons of vinegar to the water, you will get very tender and crispy fruits. A small amount of strong and high-quality vodka will give the same effect. After just 3 days, the product is ready and the cucumbers can be eaten. They taste the same as when marinated for a long time.

The trick to using salt







Classic recipes usually use 2 level tablespoons per liter of water. However, it all depends on the period of use of cucumbers. They continue to marinate in brine for a long time, even if you only took a few fruits from the jar. Therefore, for long-term canning, for example, in winter, in summer, add 1 spoon of coarse salt per liter of water. But this is only if you do not open the jar from summer to early winter. Otherwise, if you add 2 spoons, as stated in the classic recipe, the cucumbers will turn out to be over-salted and tasteless.

To prepare them, you should not use iodized salt and very salty varieties with herbs for snacks. They can lead to an unpredictable effect and give a result that is not at all what you expected. The same can be said about sea salt.

For instant cooking or using the product for a month, so that the cucumbers are soaked, add 2 tablespoons or even more salt. Depending on the effect you want to get.

Lightly salted cucumbers are not easy to prepare, but very simple. You just need to remember the simple formula 3-1-3 - a three-liter jar of cucumbers requires a liter of brine, and to prepare brine, 3 tablespoons of salt are required for 1 liter of water.
By the way, there is a funny incident connected with this formula - my mother-in-law and I argued for a long time about how much salt was needed to prepare lightly salted cucumbers, she said - 3 tablespoons of salt per liter, I argued that 3 tablespoons per three liters. She said - you have a lot, I - you have little. Both salted cucumbers, and both did it just right. Later it turned out that she diluted three tablespoons of salt in a liter of water and poured it into a three-liter jar filled with cucumbers, and I poured the same three tablespoons of salt into the same three-liter jar, also filled with cucumbers and, without measuring, poured it with water. Those. I meant three tablespoons of salt per three liters of the final product.

To prepare we will need:

cucumbers
Dill
Garlic
Salt
Water

Cucumbers, dill and green garlic, the fresher the better, ideally just picked from the garden.
It is advisable to use dill that is already ripening with umbrellas and seeds. If you don't have green garlic cloves, you can use cloves.

This is a must-have seasoning set. But you can add other herbs to taste, such as horseradish leaves, currant leaves, extragon, etc.

Preparation of brine - 3 tablespoons of salt per 1 liter of water. It’s convenient to salt in a three-liter jar, you can act automatically - put in cucumbers and herbs, add three tablespoons of salt and fill it with water. But if you lightly salt it in some other container, for example a saucepan, then it is better to make the brine first.

We will salt using the most proven method - in a jar.

We take half the greens, tear them and crush them with our hands (this is important, this way the cucumbers will be more flavorful) and place them on the bottom of the jar.

Fill the jar with cucumbers. It is advisable to place larger cucumbers on the bottom and smaller ones on top; small ones will be salted faster and will be eaten first

Place the remaining, also crumpled and torn greens on top. It is better not to add one or two cucumbers, place herbs and press with cucumbers. You can also put some dill and garlic in the middle.

Add three tablespoons of salt. Of course, it is better to take coarse salt, not iodized. But since this is not a preparation for the winter and will not be stored for a long time, you can put any. Small ones are even more convenient and dissolve faster. In general, add the usual salt you use to salt the soup.

Fill with cold boiled water. Just a three-liter jar filled with cucumbers contains about a liter of water. Therefore, this is the easiest way to prepare lightly salted cucumbers - it saves time and does not use other utensils for preparing the brine.

Close the lid and be sure to turn it over several times to dissolve the salt. We put it in the refrigerator if you are ready to be patient, or leave it at room temperature if you want to quickly taste the lightly salted cucumber, and wait for about 12 hours to a day. The speed of pickling is affected by the ambient temperature and the density of the cucumber peel, which in turn depends on the age of the fruit and the plant variety.
If the cucumbers have too thick skin, you can cut off the ends on both sides to speed up the salting. To avoid oversalting, start tasting after twelve hours.

When the cucumbers taste just right, put the jar in the refrigerator. In the cold, the salting process will slow down, which will allow you to enjoy lightly salted cucumbers longer. But still, do not keep cucumbers in brine for too long. It's better to take them out and put them in a cup or plastic bag before they become too salty.
This recipe is specifically for lightly salted cucumbers; they are salted differently for the winter.

Lightly salted cucumbers: recipe, how much salt per 1 liter of water and other important secrets of how to prepare such a snack, we will consider in this material. Today, lightly salted cucumbers can be bought at the market or in a store, but, of course, their taste is definitely not comparable to what you can prepare with your own hands.

Unfortunately, it is not always possible to make such cucumbers crispy and hard the first time, so it is important to prepare for the process in advance. In this material, even before describing step-by-step excellent recipes for preparing lightly salted cucumbers, we will consider the secrets of this process.

Secrets for preparing lightly salted cucumbers

No. 1 choose fruits

Not all cucumbers are ideal for pickling. First of all, these should be varieties where the fruits grow with thin skin. They contain sugar, which ultimately helps produce crispy fruits. The Nezhinsky variety or other varieties with similar characteristics are excellent for pickling.

Important! Fruits with smooth skin and white spines are absolutely not suitable for preparing lightly salted or pickled cucumbers. These are salad cucumbers, but not big fruits with black dots and pimples is ideal.

A prerequisite is the use of young fruits. The fact is that they are almost never empty inside, and for future crunch and taste this important condition. Also, these cucumbers are sweeter. As for the size of the fruit, 7 cm cucumbers are ideal for pickling; 13 cm are already large fruits that are best used fresh or for preparing winter salads.

Look delicious recipe how to cook on your own. How else to cook.

Lightly salted cucumbers: a recipe for how much salt per 1 liter of water is 2 tablespoons, however, the amount of salt and spices will be discussed separately in this material. But when choosing cucumbers, you need to pay attention to one more factor - the fruits should not be bitter, for this you need to try them. The skin of the fruit should be firm to the touch, but not thick - this is the key to preserving the crunchy properties of the fruit after pickling.

Advice! To ensure that all cucumbers are well salted, you should, if possible, choose fruits of the same size per jar.

No. 2 soaking

Lightly salted or pickled cucumbers should be prepared immediately after they are collected from the garden. If you do not have such an opportunity or the fruits are generally bought at the market, then you will need to pre-soak them. For this purpose it is taken ice water Place cucumbers in it for several hours, change the water constantly. This way it will be possible to restore strength and elasticity to the fruits, the fruits will restore lost moisture.

No. 3 amount of salt

We came close to the question of lightly salted cucumbers: a recipe for how much salt per 1 liter of water. First of all, we note that fine salt is not suitable for pickling; it can cause cucumbers to become soft. It is best to use coarse rock salt.
As for quantity, 50 grams of salt per liter of water will be enough. It is for traditional recipe and, if converted to tablespoons, then these are two large spoons without a slide. We prepare excellent food.

No. 4 spices

Of course, in order for lightly salted cucumbers to please not only with their crunch, but also with their taste, in addition to salt, you can add various spices to the marinade. For example, dill, horseradish leaves, cherries and currants are widely used. If you have oak leaves on hand, they are also perfect for rolling.

Interesting! Previously, in villages in Rus', cucumbers were salted exclusively in oak barrels.

As for spices and additional herbs, this can be done according to at will experiment. You can add parsley or mint, basil or tarragon to the pickling; bay leaves, cloves and black pepper, and other spices go well with the salting. In addition to additional taste and aroma, such additives will give cucumbers their vitamins and beneficial properties.

No. 5 styling

To make lightly salted or pickled cucumbers, you will need to place them correctly in a container. To do this, it is recommended to trim the fruits on both sides - this way the pickling process will go as quickly as possible. Next, place the cucumbers in layers in a jar or barrel. There is no need to compact the fruits tightly so as not to spoil the crispy effect.

To ensure that the fruits are salted evenly, they must be placed vertically in the jars. When the fruits are in the jar, you need to cover them with gauze on top so that air can flow to them and the fermentation process will be activated faster. When a saucepan is used for pickling, the cucumbers need to be covered with a plate and a weight placed on top of it.

No. 6 how to fill

There are two main ways to fill lightly salted cucumbers. They differ in brine temperature. Hot way implies that the fruits need to be filled with brine at 80 degrees Celsius, but cold method provides for filling of fruits cold water.

If cold brine is used, the fermentation process will begin later, only on the third day. When pouring hot, fermentation of cucumbers begins after ten hours. Which fill to choose is up to you, depending on how much free time you have. The method of filling does not affect the taste.

Important! Pay attention to use good water for filling - well, filtered or even mineral without iodine. If you use bad-tasting tap water, it can negatively affect the taste.
cucumbers

Lightly salted cucumbers: recipe, how much salt per 1 liter of water considered, the last tip before we start making such cucumbers is to sprinkle the surface of the brine with dry mustard powder (can be replaced with planed horseradish root) so that mold does not remain on the surface.

Recipe No. 1

What do you need:
1. Cucumbers and garlic;
2. Horseradish leaves and root;
3. Red bitter pepper;
4. Dill, two level tablespoons of coarse salt;
5. A liter of water.

Lightly salted cucumbers: we already know how much salt we take per 1 liter of water - two large spoons. The cucumbers will need to be washed and soaked in cold water for several hours. After this, cut off the tails of each fruit. Peel the garlic and pepper and cut into thin slices.
Place the first layer of spices on the bottom of the pan, then the cucumbers, then the spices and cucumbers again. Next, prepare the brine - add two tablespoons of salt to a liter of water, mix well and pour over the cucumbers. Place horseradish leaves tightly on top and pour over cucumbers hot water. In just two days the cucumbers will be ready.

Recipe No. 2

What you will need:
1. One kilogram of cucumbers;
2. One liter of brine;
3. 50 grams of coarse salt without added iodine;
4. Four cloves of garlic;
5. Two dill umbrellas, three peppercorns, several cherry, currant and oak leaves.

Rinse the cucumber in cold water and soak for several hours. Peel the garlic, rinse the green leaves. Dissolve salt in water and boil, let cool slightly. Now cut the cucumbers on both sides, place dill, garlic, leaves on the bottom of the jar, then place the cucumbers and pour brine over everything so that it completely covers the fruit. Leave to ferment for a day at room temperature, then transfer to the refrigerator.